To make double brewed soy sauce first Yugeta-san makes a 'regular' batch using soy beans, wheat, salt, water & koji. He then brews another batch of soy sauce, except he omits the salt and water and instead uses the first batch of soy sauce. This produces a soy sauce with a richer flavor and more viscous texture than regular soy sauce. It is also surprisingly less salty than regular soy sauce. Great for dipping, double brewed soy sauce can be used to make an amazing ice cream - yes, ice cream. Produced from only Japanese-grown soybeans, wheat and natural sea salt. Please refrigerate after opening. Product Attributes: Great for sweet and savory applications 360ml glass bottle Made in Saitama, Japan Ingredients: water, soy bean, wheat, salt (contains soy and wheat) Made by Yugeta Shoyu Yugeta Shoyu has been making soy sauce since 1923 just outside Tokyo in a village called Tawame, Saitama Prefecture. Today the company is run by fourth generation Mr. Yohichi Yugeta, who is keeping alive traditional shoyu (soy sauce) making. Yugeta Shoyu’s soy sauce is brewed naturally and uses only Japan-grown wheat and soybeans.
