Moromi shoyu is made with care in small batches following traditional techniques that they learned from their mentors in Japan. Shoyu, or soy sauce, was developed over centuries in Asia by culturing a mixture of legumes and grains with Koji spores. Moromi starts with growing and harvesting fresh whole soybean and wheat Koji. The Koji is then mixed with a brine of sea salt and water and slowly aged to develop complexity and depth of flavor before being pressed, pasteurized and bottled. The shoe is created in Southeastern Connecticut and uses non-GMO ingredients and locally grown hard red wheat. Moromi sources take Koji directly from Japan that was developed to produce shoe with a deep, rich and complex flavor profile.
Ingredients: Water, organic soybeans, locally grown CT wheat, sea salt, koji
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