The legendary Kikkoman naturally brewed soy sauce demonstrates an unrivaled and unique bouquet, delicately emphasizes the taste of seafood and promises significant savings due to high concentration. This sauce is suitable for all kinds of dishes - not just Asian ones.
Kikkoman soy sauce is produced in a traditional way with the original four pure ingredients: soy beans, wheat, water and salt. Its distinctive characteristics are its transparent, reddish-brown colour and unmistakable aroma.
After soaking in water for an extended period, soy beans are steamed at high temperature before they are mixed with crushed roasted wheat. Salt is added, which acts as an anti-bacterial agent and preservative. Next, a genus of the Aspergillus fungus is added to the mixture and left for three days to create the base for the soy sauce. This base is then transferred to a tank and mixed with a saline solution, which creates a mash known as moromi. Several months of aging follow, when various organic processes occur including lactic acid, alcoholic and organic acid fermentation take place to create unique flavours. The moromi is then mechanically pressed through layers of fabric for around ten hours to extract the raw product. In the last part of the process, the raw soy sauce is left to separate for 3–4 days, then pasteurised using steam, which also stops any enzymic activity. The final product is then ready for inspection and bottling. Kikkoman has a distinctive bottle for its soy sauce, designed by Kenji Ekuan in 1961.