醤油 Shoyu/Soy sauce

• Four handcrafted Shoyu

  Each shoyu is naturally fermented and slowly aged, developing its own distinctive depth, aroma and character.

  • • Gluten-Free Shoyu — fermented for 12 months — CHF 12
      グルテンフリー醤油tamar
      Brewed with Demeter wholegrain rice instead of wheat. This is not tamai, but a gluten-free shoyu created for those who still want to enjoy the balanced aroma and familiar flavour of traditionally brewed Japanese soy sauce.
      Ingredients: Organic soybeans (Italy), Demeter-certified wholegrain rice (Italy), Himalayan salt, water, Aspergillus oryzae (Japan).
    • Fava Bean Shoyu — fermented for 12 months — CHF 12
      そら豆醤油
      Shoyu made from fava beans instead of soybeans. For someone who has been missing soy sauce because they avoid soybeans, this might make sushi enjoyable—perhaps finally—again. It could also be a thoughtful and unusual gift.
      Ingredients: Fava beans (Italy), wheat (Germany), Himalayan salt, water, Aspergillus oryzae (Japan).
  • Ingredients: Fava beans (Italy), wheat (Germany), Himalayan salt, water, Aspergillus oryzae (Japan).

    If you are considering this product for someone with a diagnosed soy allergy, please contact me before purchasing.

  • Kioke Koikuchi — Classic Shoyu, fermented for 12 months — CHF 12
    濃口醤油
    Traditionally brewed and aged in a Japanese cedar kioke barrel. A balanced, aromatic everyday shoyu with a deep umami flavour.
    Ingredients: Organic soybeans (Italy), organic wheat (Germany), Himalayan salt, water, Aspergillus oryzae (Japan).
  • Saishikomi — Double-Brewed Shoyu, aged for 24 months — CHF 24
    再仕込み醤油
    Brewed in two stages and aged for twice as long. Deep, full-bodied and velvety, with an especially rich umami flavour. Beautiful for sushi, sashimi or as a finishing shoyu.
    Ingredients: Organic soybeans (Italy), organic wheat (Germany), Himalayan salt, water, Aspergillus oryzae (Japan).
    Only a limited quantity is available.

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