Artisanal Shoyu — Small-Batch Soy Sauce

Artisanal Shoyu — Small-Batch Soy Sauce

Made in small batches in Southeastern Connecticut, this artisanal shoyu follows traditional techniques learned from mentors in Japan. The result is a beautifully balanced soy sauce with a rich, layered flavor and the depth that comes from slow fermentation.

The process begins with whole organic soybeans and locally grown hard red wheat, which are cultured with tane koji sourced directly from Japan. The resulting koji is combined with a simple brine of sea salt and water, then patiently aged to develop complexity and depth before being pressed, pasteurized, and bottled.

Rooted in centuries of Asian fermentation traditions, shoyu is created by culturing legumes and grains with koji. This carefully crafted version honors that tradition while highlighting locally grown ingredients and small-batch production.

Use it as a finishing sauce, marinade, seasoning, or dipping sauce to add savory depth to everything from vegetables and rice to noodles, dumplings, seafood, and meats.

Details

• Small-batch shoyu made in Southeastern Connecticut

• Traditional fermentation techniques

• Organic soybeans

• Locally grown hard red wheat

• Tane koji sourced directly from Japan

• Non-GMO ingredients

• Slowly aged for depth and complexity

• Pressed, pasteurized, and bottled

• 5.1 fl oz glass bottle

• Convenient pull-tab flip-top closure

Ingredients: Water, organic soybeans, locally grown wheat, sea salt, koji

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