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Buckwheat Koji Water

Soy sauce made from buckwheat

As a regional alternative to rice or soy, the substrates on which Japanese Koji is usually cultivated, we use buckwheat instead - in addition to bread and oats.

The production process of our buckwheat koji water is based on the same principles as Japanese soy sauce production. The buckwheat is steamed, inoculated with koji spores, and then fermented.

The result is a light-colored, gluten-free sauce in which the flavors of the buckwheat come through vibrantly and clearly.

Ingredients: water, buckwheat, salt, A. oryzae (koji).

Regular price €12,00
Regular price Sale price €12,00
Unit price €6,00  per  100ml
Tax included.