West Coast Koji Lentil Shoyu is a small batch artisanal shoyu made by traditional fermentation methods and slowly aged for over one year.
This soy sauce is made by inoculating a base of black caviar lentils (beluga lentil) and hard red wheat grains with koji spores sourced directly from Japan.
The finished shoyu koji is then combined with sea salt, purified water, and gracefully aged to develop a complex, balanced sauce that is full of umami, caramelized notes, sweet earthiness, and a deep balanced flavor. Our Lentil Shoyu is made by hand in Southern California.
Available in 5.1 fl oz bottles
Ingredients: Beluga Lentil, Red Wheat, Sea Salt, Water, Koji