DOUBLE-FERMENTED SOY SAUCE
 
MyFurusato’s Double-fermented Soy Sauce is made in Gunma prefecture located about 100kms North of Tokyo. The kanji 群馬県 for Gunma mean “a herd of horses” and is known for its strong typhoon-like winds. Agriculture including the production of soy sauce grew during the Edo Period (1603-1868) due to Gunma’s proximity to the growing metropolis of Tokyo whose old name was Edo.
 
​This double fermented soy sauce is based on an old local farmer’s recipe using specially selected soy beans, toasted wheat, and sea salt that, when combined with the pristine mountain waters, make this a uniquely delicious and satisfying soy sauce. Furthermore, the double fermentation gives this soy sauce a deep and rich flavor called “Koikuchi” which is perfect for traditional Japanese dishes and even other Asian and Western dishes.
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INGREDIENTS
 
Water, soybeans, wheat, salt, alcohol (to preserve freshness)