In the traditional art of soy sauce brewing, just four ingredients - soybeans, wheat, salt, and water - join forces. Time plays its part, lending depth to the flavor as fermentation works its magic.
Tomasu soy sauce is fermented and aged for at least 24 months in 25- to 50-year-old bourbon barrels. By using these barrels as aging vessels, the flavor is rich and unique. "We believe that nutritional value is a requirement for taste. And that you achieve flavor through time." Yes, let that sink in....