West Coast Koji Shoyu

West Coast Koji Shoyu is a small batch artisanal shoyu made by traditional fermentation methods and slowly aged for 1 year.

This soy sauce is made by inoculating a base of organic soybean and khorasan wheat grains with koji spores sourced directly from Japan. The finished shoyu koji is then combined with a sea salt brine and gracefully aged to develop a complex, balanced sauce that is full of umami, caramelized notes, and depth of flavor. 

This shoyu is made by hand in San Diego.

5.1 fl oz bottle

Ingredients: Organic soybean, Khorasan Wheat, Sea Salt, Water, Koji