Japanese soysauce,Fermentation seasoning made from kōji(Aspergillus oryzae) in soybean, wheat, and salt.
The fermentation of the resolution of the protein with the enzyme of Cougekin
etc. is done.
It is good.
Excellent seasoning exported to France.
By the way, the quality of the soy sauce of Japan is generally high.
It is special price of super and. It is the good. ..mouth.. ..