Pure, artisan brewed Japanese Shoyu Soy Sauce from whole soy and wheat. Fermented one year at ambient temperatures in hundred-year-old Cypress wood barrels using only processes and tending that date back centuries. The local microclimate and koji Aspergillus oryzae fermentation culture impart unique tastes that traditional shoyu makers become known for. Organic, non-GMO, and traditionally fermented Japanese Shoyu. No chemical additives whatsoever.