Moromi soy sauce is made with care in small batches following traditional techniques that were learned from mentors in Japan. It is rich and intense, meaning you do not need to use as much you do with inferior soy sauces.
Shoyu, or soy sauce, was developed over centuries in Asia by culturing a mixture of legumes and grains with koji spores. The folks at Moromi grow and harvest fresh whole soybean and wheat koji, which is then mixed with a brine of sea salt and water and slowly aged to develop complexity and depth of flavor before being pressed, pasteurized and bottled. Moromi Shoyu is created in Southeastern Connecticut and uses non-GMO ingredients and locally grown hard red wheat. Tane koji is sourced directly from Japan and was developed to produce shoyu with a deep, rich and complex flavor profile.
This soy sauce has a complexity of flavor from natural fermentation that you don't get with regular soy sauce that isn't allowed the time to develop greater flavor and aroma. That said, save this for dipping your sushi in so you can really enjoy it. It is expensive. The little bottle is about the height of three stacked clementines.
