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Traditionally brewed soy sauce using methods dating back to the Edo period. Fermented for 18 months and aged a further 6 months. Koji carefully made using Australian organic soybeans and wheat with Aspergillus Sojae imported from Japan. Less salty and more umami driven, the perfect companion for sashimi or gyoza. There's no school like the old school.

Contains gluten. 200ml.

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