Our absolute favourite soy sauce: SHOYU Koikuchi is lovingly brewed in Switzerland according to traditional Japanese brewing methods and then matured for two years in wooden barrels. Only local raw materials of the highest quality are used for production, such as Swiss soya beans (Biosuisse) and Swiss wheat (Biosuisse), unstabilised Swiss salt and soft Swiss Alpine spring water.
Pasteurised & alcoholic (2.9% vol.) and not too salty!
SMALL FAMILY BUSINESS Fascinated by Japanese koji fermentation and the products made from it, "Brauerei Ferment" was founded in Basel in 2018. Caroline Kulangara (founder and soy sauce brewer) is responsible for the production and development of new products. Her partner, Valentin Pflüger, supports her wherever necessary. The two are microbiologists and are particularly enthusiastic about food production using bacteria, yeast and fungal cultures - and Japanese (food) culture!
DID YOU KNOW? ... Whole soya beans (Japanese: marudaizu) are used for this hand-brewed and traditionally produced SHOYU soy sauce. This gives the soy sauce a unique, gentle and delicate flavour; a harmonious quintet of sweet, salty, bitter, sour and umami.
Product Specifications
Content: 250 ml
Ingredients: water, whole soybeans (CH), roasted wheat (CH), salt (unstabilised)
Our absolute favourite soy sauce: SHOYU Koikuchi is lovingly brewed in Switzerland according to traditional Japanese brewing methods and then matured for two years in wooden barrels. Only local raw materials of the highest quality are used for production, such as Swiss soya beans (Biosuisse) and Swiss wheat (Biosuisse), unstabilised Swiss salt and soft Swiss Alpine spring water.
Pasteurised & alcoholic (2.9% vol.) and not too salty!
SMALL FAMILY BUSINESS Fascinated by Japanese koji fermentation and the products made from it, "Brauerei Ferment" was founded in Basel in 2018. Caroline Kulangara (founder and soy sauce brewer) is responsible for the production and development of new products. Her partner, Valentin Pflüger, supports her wherever necessary. The two are microbiologists and are particularly enthusiastic about food production using bacteria, yeast and fungal cultures - and Japanese (food) culture!
DID YOU KNOW? ... Whole soya beans (Japanese: marudaizu) are used for this hand-brewed and traditionally produced SHOYU soy sauce. This gives the soy sauce a unique, gentle and delicate flavour; a harmonious quintet of sweet, salty, bitter, sour and umami.
Product Specifications
Content: 250 ml
Ingredients: water, whole soybeans (CH), roasted wheat (CH), salt (unstabilised)
Only local raw materials of the highest quality are used for production, such as Swiss soya beans (Biosuisse) and Swiss wheat (Biosuisse), unstabilised Swiss salt and soft Swiss Alpine spring water.
Pasteurised & alcoholic (2.9% vol.) and not too salty!
SMALL FAMILY BUSINESS
Fascinated by Japanese koji fermentation and the products made from it, "Brauerei Ferment" was founded in Basel in 2018.
Caroline Kulangara (founder and soy sauce brewer) is responsible for the production and development of new products. Her partner, Valentin Pflüger, supports her wherever necessary. The two are microbiologists and are particularly enthusiastic about food production using bacteria, yeast and fungal cultures - and Japanese (food) culture!
DID YOU KNOW? ...
Whole soya beans (Japanese: marudaizu) are used for this hand-brewed and traditionally produced SHOYU soy sauce. This gives the soy sauce a unique, gentle and delicate flavour; a harmonious quintet of sweet, salty, bitter, sour and umami.