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

SIZE: 900ml

Imported to Australia by the experts at Black Market Sake.

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