Mexican OP Amino Sauce (Modern Soy/Shoyu Sauce)

Mexican OP Amino Sauce (Modern Shoyu Style Amino Sauce) Ferment Period: 6 months+ Koji: Shoyu Koji (Green) This handcrafted amino sauce was brewed and fermented with Koji grains a traditional culinary mycelium fungus called Aspergillus Oryzae, traditionally used in many cultures to ferment. Iconic ferments created with Koji are sake, miso, and shoyu "soy" sauce amongst many others products. This ferment contains pre and probiotics and is a symphony of live cultures. No preservatives or binding agents were used in the final product. Shake well before use as natural sediments and separation will occur. Pressed, pasteurized, and bottled by hand in Colorado Springs.  The ingredients in this batch were inspired by wanting to create an amino sauce that could pair well with Mexican Cuisine. Most sauces and salsa traditional to the Mexican Cuisine are bold and hold a strong presence in the plate or dish. We wanted to create a condiment sauce that wouldn't over power the food. Perfect for enhan