Soy sauce Tennen Jyozo

Fermentation continues for at least 2 years in order to develop its characteristic fragrances.
This raw soy sauce, obtained from moromi that has been ripened for over two years, is pasteurized to stop fermentation and bring out the natural color and flavor of the soy sauce.

As the old saying goes, "First koji (malt), second kai (punching) and third hiire (pasteurization)" , these three processes are considered the most important and difficult stages.

Thus, soy sauce is a product brewed pure by the process of fermentation such as wine and sake.

On the aroma side, this sauce expresses a nice sweetness, woody notes, humus, cocoa, chicory, dried nuts, coffee, ovomaltine.
The palate offers balanced salinity, a powerful umami accompanied by almost meaty and slightly smoky touches, a lot of length and a very elegant acidity.
Tennen-jyozo soy sauce confirms its condition as an all-purpose seasoning. It is characterized by its reddish and brilliant colored nuances, its rich and pleasant aroma, its taste both full-bodied and mellow.

Our perfect combination : it's a perfect sauce for sushi, grilled meats, stews, ramen broths ...

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