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This soy has the thickest texture of any soy we sell. The velvety texture and bold flavour is derived from the double fermentation process. After ageing for two years the moromi mash is mixed with fresh soy to kick start fermentation all over again. A total of three years ageing in cedar barrels brings depth and powerful umami notes.
Ingredients: Water, soy beans, wheat, sea salt,
Store in a cool, dark place. Refrigerate once open.
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