Koikuchi - Dark Soy - is a traditional, additive-free shoyu. Aged for 3 years and perfect for finishing or seasoning.
If you'd prefer something lighter, try Igeta 'Usukuchi' - Light Soy Sauce.
Most soy sauce is made with cheap soybean meal and only 4% of all soy sauce is handmade from whole, Japanese soybeans. Founded in 1864, Inoue Honten are 6th generation Soy Sauce producers using traditional methods and whole, Japanese soybeans.
Ingredients: soybean, wheat, Koji-kin, salt
Imported to Australia by the experts at Black Market Sake.