Pure, artisan brewed Japanese Shoyu Soy Sauce using only Japan grown and sourced organic soy, wheat, sea salt, and mountain spring water. Fermented two years 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, pareve, and traditionally long-fermented Japanese Shoyu. No chemical additives whatsoever.