Soy sauce, brewed in a micro-brewery in Rotterdam. The soybeans and wheat are locally grown and hand-picked. They are then combined with spring water and coarse grey sea salt from Brittany. The fermentation and maturation of the soy sauce takes at least 24 months. Specially selected Scottish whisky barrels are used, giving the sauce a unique and rich flavor. After that, the soy sauce is pressed from the barrels and matures for another 12 months before bottling. Bottle 200ml, also available in 100ml.
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