West Coast Koji Black Garlic Shoyu

West Coast Koji Black Garlic Shoyu is a small batch artisanal shoyu made by traditional fermentation methods and slowly aged for one year.

This soy sauce is made by inoculating a base of organic soybean and hard red wheat grains with koji spores sourced directly from Japan. The finished shoyu koji is then combined with whole blackened garlic, sea salt, purified water, and gracefully aged to develop a complex, balanced sauce that is full of umami, caramelized notes, sweet earthiness, and a deep balanced flavor.

This shoyu is made by hand in San Diego.

5.1 fl oz

Ingredients: Organic soybean, Red Wheat, Whole Black Garlic, Sea Salt, Water, Koji