A range of 3 naturally fermented soy sauces, made using the Japanese method since 1948 and certified organic and vegan, in 0.152L format: - Shoyu Grand Cru - Shoyu 25% less salt - Intense tamari Intense tamari: A powerful taste, rich in umami flavor. It is a concentrated soy sauce called “tamari” made using the traditional Japanese manufacturing method, for those looking for a powerful taste and a stronger umami flavor, without gluten. Manufacture: Soybeans are skilfully fermented the first time to produce Koji. A second fermentation of 6 to 12 months is carried out in tanks at controlled temperature. 2 fermentation phases are controlled there to obtain the best aromas and nutritional qualities. Depending on the fermentation settings, different aromatic compounds are obtained. No preservatives or additives are used to produce our soy sauce!