Using these barrels as an aging vessel the taste is rather rich and one-of-a-kind
Respecting centuries-old Japanese and Dutch traditions, the soy sauce is fermented and aged, for a minimum of 24 months, in 25- to 50-year-old whisky barrels specially sourced from Scotland’s finest distilleries. Using these barrels as an aging vessel the taste is rather rich and one-of-a-kind.
Inspired by the world’s top wineries and driven by the belief that genuine quality only can be pursued by having full autonomy in each and every step in the process, Thomas partnered up with local farmer, Jeroen Klompe, in 2014. Ever since the day they’ve met the mutual focus is on striving for the healthiest and nutritious soil in order to grow the most tasteful ingredients for the soy sauce.
Resulting in locally grown and carefully handpicked soy beans and wheat. These two ingredients are combined with spring water and natural coarse grey sea salt, harvested in Bretagne, France.
The fermentation is started by the addition of our own fungus, Aspergillus Oryzae Tomasu. The only ingredient that is added afterwards is time. Time takes over for a minimum of 24 months and guarantees a fine, deep and subtle taste.
Once pressed, the raw soy sauce is allowed an additional 12 months to settle down and further develop its unique flavors. After which it is bottled, labeled and hand-numbered in order to individually check each and every bottle before giving it her stamp of approval. Making each bottle of Tomasu Soy Sauce the result of a single barrel journey of at least 3 years.