The traditional taste of japan
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Réference : 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.
This soy sauce is made from whole, wheat and non-defatted soybeans grown in Nagano, groundwater from the Shigakogen plateau and solar salt.
