Soy Sauce
Our Moromi soy sauce is made with care in small batches following traditional techniques that we learned from our mentors in Japan. Shoyu, or soy sauce, was developed over centuries in Asia by culturing a mixture of legumes and grains with koji spores. We start with growing and harvesting fresh whole organic soybean and wheat koji. Our koji is then mixed with a brine of sea salt and water and slowly aged to develop complexity and depth of flavor before being pressed, pasteurized and bottled. Our soy sauce brewery is located in beautiful southeastern Connecticut and uses only non-GMO ingredients. We source tane koji directly from Japan that was developed to produce shoyu with a deep, rich and complex flavor profile. We hope you enjoy!
5.1 fl oz glass bottles with a convenient tamper evident hinge cap for ease of pouring.
Ingredients: Water, organic soybeans, organic locally grown CT wheat, sea salt, koji
Our Moromi soy sauce is made with care in small batches following traditional techniques that we learned from our mentors in Japan. Shoyu, or soy sauce, was developed over centuries in Asia by culturing a mixture of legumes and grains with koji spores. We start with growing and harvesting fresh whole organic soybean and wheat koji. Our koji is then mixed with a brine of sea salt and water and slowly aged to develop complexity and depth of flavor before being pressed, pasteurized and bottled. Our soy sauce brewery is located in beautiful southeastern Connecticut and uses only non-GMO ingredients. We source tane koji directly from Japan that was developed to produce shoyu with a deep, rich and complex flavor profile. We hope you enjoy!
5.1 fl oz glass bottles with a convenient tamper evident hinge cap for ease of pouring.
Ingredients: Water, organic soybeans, organic locally grown CT wheat, sea salt, koji
Our Moromi soy sauce is made with care in small batches following traditional techniques that we learned from our mentors in Japan. Shoyu, or soy sauce, was developed over centuries in Asia by culturing a mixture of legumes and grains with koji spores. We start with growing and harvesting fresh whole organic soybean and wheat koji. Our koji is then mixed with a brine of sea salt and water and slowly aged to develop complexity and depth of flavor before being pressed, pasteurized and bottled. Our soy sauce brewery is located in beautiful southeastern Connecticut and uses only non-GMO ingredients. We source tane koji directly from Japan that was developed to produce shoyu with a deep, rich and complex flavor profile. We hope you enjoy!
5.1 fl oz glass bottles with a convenient tamper evident hinge cap for ease of pouring.
Ingredients: Water, organic soybeans, organic locally grown CT wheat, sea salt, koji