Kikkoman Soy Sauce 1x20 LT

During the brine fermentation, all of the proteins from soybeans and wheat are completely hydrolysed into amino acids and low molecular peptides through the action of proteolytic enzymes from the Koji-mould produced. In addition, the unique flavours and aromas of Kikkoman soy sauce are produced through the fermentation process. The liquid soy sauce is separated from the matured mash by pressing and then pasteurised before filling.

• Produced through natural brewing process
• Unique flavours and aromas
• Pasteurised before filling