This rye soy sauce is slow brewed from Connecticut grown Abruzzi rye and organic soybeans. The rye is lightly toasted to create a subtle, aromatic caramelization, then it is combined with freshly steamed organic soybeans to grow Moromi's shoyu koji. This barrel-aged soy sauce is a favorite of home and professional cooks who value its complexity and deep umami flavor.
Store in a cool, dark place.
