Shoyu is a mild soy sauce made from soy beans, wheat, and koji (a unique Japanese mushroom). Prepared according to a centuries-old recipe. Fermentation time: 18 months Shoyu is a mild soy sauce, which is made from soy beans, wheat and koji (a unique Japanese mushroom). Our shoyu is fermented by Japanese experts, who have been making shoyu for generations, using traditional techniques. Shoyu ferments for a minimum of 18 months, you can taste that Delicious in soups (miso), with soba or udon noodles, in stir-fries or in a sauce for sushi. Good to know: Mild Japanese soy sauce Contains all 5 flavors (salty, sour, sweet, bitter and umami) Made following a centuries-old Japanese recipe Fermented for a minimum of 18 months in 100-year-old cedar wood barrels. Delicious in soup (miso), noodle dishes, salads (seaweed) and as a dip for sushi Made in Japan Use as a substitute for salt, as a sauce for sushi or as a base for sauces or dressings. Contains: Soy, wheat, gluten and wheat. May contain traces of: Barley. After opening, store in the refrigerator until the expiration date. NL-BIO-01