Soy Sauce - Shoyu Kijoyu, Ando

This slightly tart soy sauce with a slightly higher acidity goes fantastic with pork, gyoza, ramen soup. But can also be used as an all-rounder. The natural sweetness of the high-quality basic products rounds off this Shoyu. Mix with mustard for a quick dip. The Ando family has been brewing only natural soy sauce without additives since 1853. All soy sauces are made by hand from first-class ingredients. The umami and subtle sweetness make this soy sauce a specialty of the Akita region in northeastern Japan, famous for fermented foods. Ando is also known for miso, pickles and rice farming. To date, it is almost exclusively sold directly from the brewery, since the high quality standards only allow for a small production. Even if the fermentation is not done in wooden barrels here, very old bacterial strains from the wooden cellar give the fine aromas that are otherwise only known from wooden barrel fermentation.