Description
Description:
Simply add water to soy sauce malt and mix occasionally. After six months to a year, it becomes delicious soy sauce mash.
2 years of aging gives it a deeper flavor.It can be squeezed and made into soy sauce or eaten as is. Use the included tabletop squeezer to make as much soy sauce as you want to eat.
Processed in:
Kyoto
Spec:
365g
Ingredients:
soybean, wheat, salt, koji malt