Ki Joushu soy sauce

Ki Joushu soy sauce

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.