Tomasu Soy Sauce 200 ml

Then this delicious Soy Sauce should not be missing from your kitchen cupboard!

Its founder, Thomas Uljee, born and raised in Rotterdam, taught himself the art of brewing soy sauce by travelling around the world,
online research and 3 years of trial and error by working closely with his brewing partner-in-crime Piet van Westen.

Respecting centuries-old Japanese and Dutch traditions, the soy sauce is fermented for at least 24 months
and matured in 25- to 50-year-old whisky casks specially sourced from Scotland's finest distilleries.
By using these barrels as maturation vessels, the flavour is quite rich & very unique.

Inspired by the world's best wineries and driven by the belief that true quality can only be pursued through complete autonomy in every step of the process,
Thomas entered into a partnership with local farmer Jeroen Klompe in 2014.
Since the day, the collective focus has been on striving for the healthiest and most nutritious soil to grow the most flavourful ingredients for soy sauce.
This results in locally grown and carefully selected soybeans and wheat.
These two ingredients are combined with spring water and natural coarse grey sea salt, harvested in Brittany, France.
Fermentation is started by the addition of our own fungus, Aspergillus Oryzae Tomasu.
The only ingredient added after that is time.
The time takes at least 24 months and guarantees a fine, deep and subtle flavour.
Once pressed, the raw soy sauce is given another 12 months to settle and further develop its unique flavours. Then it is bottled!

For example, with the smoking boards or a outdoor cooking stove set!