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If you prefer a soy sauce that is light but a little stronger and also has a light smoky aroma
You can bring out the sweet taste of Kinu tofu with this soy sauce
The emmer is matured together with the soya bean for two years as a mash in a bourbon barrel before it is gently pressed and bottled as a deep red-brown Usukuchi Shoyu
Our Sagohachi is fermented in an earthenware pot for three months
spelt* (Erding)
genmai miso 200g - bio enzymreich If you prefer a soynaturally fermented, raw, gluten free, vegan, handmade in Berlin Our organic Genmai Miso, made from germinated wholegrain rice and with a high proportion of soybeans, impresses with its intense, hearty taste and meaty spiciness. During maturation in red wine barriques, its powerful umami and its flavor complexity unfold with pronounced malt and roasted aromas, which are accompanied by subtle notes of black olives and fine acidity. The long
