West Coast Koji Marrow Bean Shoyu is a small batch artisanal shoyu made by traditional fermentation methods and slowly fermented for one year.
This soy sauce is made by inoculating a base of organic marrow beans 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, nuanced sauce that is full of umami, rich and savory, and a perfect balance of sweet and salty. Our shoyu is made by hand in Southern California.
Available in 5.1 fl oz bottles
Ingredients: Organic Marrow Bean, Red Wheat, Sea Salt, Water, Koji