Suehiro Usukuchi Shoyu w/ Koji while the jacket may be

while the jacket may be washed in a machine on delicate and cold water cycle

The heavy base

organic soy beans

then drain all excess water away

Their methods are based on the manufacturing methods of Japanese swords and have been hand-making secateurs and shears for almost 160 years

Suehiro Usukuchi Shoyu w/ Koji while the jacket may beAn excellent addition to the Suehiro lineup of soy sauce variations comes this light usukuchi with the addition of koji fermentation. Assertive enough to use in most heated cooking applications without getting lost, and absolutely exquisite as a marinade component in animal proteins and plant based foods alike. Medium salinity with a malty, yeasty finish. Water, soybean, wheat, salt, rice; 100mL