Tasting notes and comments

KODAMA premium hand crafted shoyu is koikuchi (dark) shoyu made with soy beans, wheat koji, and salted water which are mixed, fermented and matured in Akita cedar barrels over 1 and 1/2 year. It is made in the same traditional brewing process as the entry shoyu to the annual Miso and Shoyu Competition in Akita Prefecture where Kodama Jozo has been awarded multiple of years consistently.

Content

1L, 200ml

Ingredients

defatted soy beans, wheat, salt