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The secret to Shibanuma’s soy sauce is the original wooden barrels descended for decades, traditionally used for fermentation and maturation. Natural koji microbes in the wooden barrels combined with Shibanuma’s process method are the key to the quality. They the best soy sauce in Japan” by Somegoro Ichikawa.
SOYBEAN, salt, alcohol.
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Please note: As this product is imported from Japan, the best before date may be printed in the Japanese date format YY/MM/DD. If you are unsure, please contact us.