Organic Non-GMO Soy Sauce

My favorite soy sauce bar none. This is exactly what soy sauce should be. Traditionally fermented and adds a dark, umami hit to any dish. Put this on everything. 

Our artisanal 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 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 is created in Southeastern Connecticut and uses non-GMO ingredients and locally grown hard red wheat. 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! 
Ingredients: Water, Organic Soybeans, Locally grown Wheat, Sea Salt, Koji