Nigori Bishio
Explore our all-natural soy sauce, obtained exclusively from the juice resulting from the breakdown of ingredients by koji, without pressing or heating, and without any human intervention. Called "nigorishoyu" because of its slight opacity induced by the action of yeast, this sauce takes around ten years to reach full maturation.
IngredientsWhole soybeans from Okayama Prefecture, wheat from Gifu Prefecture, salt.
Nutritional Values per 100 g- ENERGY 88.2 kcal
- FATS 0.1g
- OF WHICH SATURATES 0g
- CARBOHYDRATES 10.9g
- INCLUDING SUGAR 10.9g
- PROTEINS 11.0g
- SALT 19.2g