Shoyu Soy Sauce has a particular manufacturing process that makes it so exceptional: the wheat that gives shoyu its milder taste in combination with soy is finely roasted before fermentation. The soybeans and wheat are fermented a first time to give the Koji. A second fermentation of 6 to 12 months takes place in a temperature controlled vat. Three fermentation phases are controlled to obtain the best flavours and nutritional qualities. Use Shoyu sauce in your salads to bring out the flavours of your raw vegetables, in your omelettes to give them a bit of a kick or in traditional Asian recipes. Creator of natural and original products, Aromandise offers magnificent ranges of natural incense with a variety of scents, but also all the diversity of Japanese teas (Matcha, Hojicha, Gyokuro), as well as spices and herbs from the 4 corners of the world. Aromandise designs, develops and distributes its products under the brand names: Les Encens du Monde, Hildegarde de Bingen, Fleurs à Croquer, Cristaux d'Huiles Essentielles. The company offers products rich in history and tradition to awaken your senses. 0.48 litre glass bottle.