Usukuchi Shoyu (1L)
features
Size: Ø100 x H320mm
Ingredients: whole soybeans* (CH) - wheat* roasted (CH) - salt (unstabilized, 9%) - water.
*Biosuisse quality
Pasteurized. Keep refrigerated after opening
100g contain approx: energy value 345kJ (82 kcal) fat: <0.5g - carbohydrates: 6g - protein 8g - salt: 9g - alcoholic (3% vol.)
Versatile use: marinades and to refine rice dishes, pasta dishes and soups.
Made in Switzerland / Basel
This hand-brewed and traditionally produced Shoyu - soy sauce uses whole soybean (Japanese: Marudaizu). This gives the soy sauce a unique, gentle and delicate flavor - a harmonious quintet of sweetness, saltiness, bitterness, acidity and umami.
Only local raw materials of the highest quality are used: Swiss soybeans (Biosuisse) and Swiss wheat (Biosuisse), unstabilized Swiss salt and soft Swiss Alpine spring water.
Brewed with passion, care and a lot of time! The soy sauce matures for 12 months in wooden barrels.
Ferment Brewery - a small family business
Fascinated by the Japanese Koji fermentation and the products made from it, Brewery Ferment was founded in Basel in 2018. Its core product is SHOYU - soy sauce, handcrafted according to the traditional Japanese art of brewing.
Caroline Kulangara (founder, soy sauce - brewer) is responsible for the productions and development of new products, her partner, Valentin Pflüger supports her wherever necessary. Caroline Kulangara and Valentin Pflüger are microbiologists, enthusiastic about food production using bacteria, yeast and fungal cultures and fascinated by Japanese (food) culture.