Ki Joushu soy sauce
Reference : NISMKJ1
Ki Joushu soy sauce
This soy sauce is made from whole, wheat and non-defatted soybeans grown in Nagano, groundwater from the Shigakogen plateau and solar salt.
Reference : NISMKJ1
This soy sauce is made from whole, wheat and non-defatted soybeans grown in Nagano, groundwater from the Shigakogen plateau and solar salt.
Maturing is done exclusively in traditional seven-shaku cedar barrels made in 1869.
Moromi (fermented wheat and soybean mash) is aged for a minimum of two years to bring out all ingredients flavor.
The particle "KI" of ki joushu refers to the fact that no additional ingredients are added, so it is a pure soy sauce made from soy, wheat and salt.
Our perfect pairings : this soy sauce, mixed with first cold pressed olive oil, is a perfect seasoning for red meat (beef, duck). Combined with a good quality olive oil and spices, it makes an original vinaigrette.
It is also recommended for sashimi, sushi, grilled fish or tofu.