Duo of Organic Shoyu and Tamari Soy Sauces: 2 x 0,48 L

Shoyu soy sauce has a particular manufacturing process that makes it so exceptional: this wheat, which gives its milder taste to shoyu in combination with soybeans, is finely roasted before fermentation.

Soybeans and wheat are skilfully fermented for the first time to give Koji.

A second fermentation of 6 to 12 months is done in vats at controlled temperature.

3 phases of fermentation are mastered there to obtain the best aromas and nutritional qualities.

The intense Tamari sauce has a powerful taste rich in flavor.

Use these two sauces in your salads to bring out the flavors of your raw vegetables, in your omelettes to give them a little pep or in traditional Asian recipes.