無麩質柚子醬油

Tamari soy sauce is known to have a richer flavor and aroma than standard soy sauce due to its ingredients and production process. Also, it uses soybean koji instead of barley koji as a fermentation agent, making it gluten-free. Igeta Shoyu’s Yuzu-Infused Tamari Soy Sauce maximizes the robust flavor of tamari soy sauce and adds a generous helping of refreshing yuzu juice, sourced from local farms in Shimane Prefecture. It’s also blended with dashi made with katsuobushi (bonito flakes) and kombu kelp to deliver a substantial umami and ponzu-like taste. The company has been committed to producing authentic soy sauce made using a traditional and natural brewing method since its foundation in 1912. They are proud that they use local spring water from Hamayama Yusuigun, one of the best 100 water sources in the Heisei Era as recognized by the Japanese Ministry of the Environment. No MSG or artificial flavorings are used. 無麩質柚子醬油 來自有百年歷史的島根縣 Igeta 井ゲタ醤油，使用在地泉水並遵循傳統釀造工藝，創造出風味正宗的頂級醬油。品牌以黃豆麴代替大麥