Double Brewed Soy Sauce

Yugeta_Shoyu_Double_Brewed_Shoyu_-_Retail_Front_grande.jpg
Yugeta_Shoyu_Double_Brewed_Shoyu_-_Retail_Front_grande.jpg

Double Brewed Soy Sauce

12.00

Yugeta Shoyu has been making soy sauce since 1923 just outside Tokyo in a village called Tawame. Their double-brewed soy sauce begins a batch of regular soy sauce, made using soy beans, wheat, koji, salt, and water. It’s used to brew another batch, without more salt or water, to produce a richer, more viscous soy sauce that’s surprisingly less salty.

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