Our fermented, umami-loaded production includes a rare Tamari and a lightly roasted Shoyu: SINGLE BARREL - AGED SIX MONTHS Shoyu, or soy sauce, was developed over centuries in Asia by culturing a mixture of legumes and grains with koji spores. We start with growing and harvesting fresh whole chickpeas and wheat koji. Our koji is then mixed with a brine of sea salt and water and slowly aged to develop complexity and depth of flavor before being pressed, pasteurized and bottled. Driven by the desire to use local ingredients we selected unique varieties of chickpeas, wheat and barley, specifically “Cece Fiorentino” a local heirloom chickpea that dates back to the Florentine Renaissance times and a Senatore Cappelli Wheat. All grown organically on our farm, needless to say it is OGM free and has no preservatives.