Shoyu reduced in salt

-25% salt*

A premium soy sauce in a reduced salt version.

Naturally fermented soy sauce, made using the Japanese method since 1948.

Soy and wheat sauce. Vegan.

Learn more about our Reduced Salt Shoyu

A salt-reduced soy sauce made using the traditional Japanese method, allowing consumers who are most concerned about their salt intake to reduce their daily sodium intake.

Making our soy sauce

Soy and wheat are expertly fermented the first time to produce Koji. A second fermentation of 6 to 12 months takes place in vats at controlled temperature. 2 fermentation phases are controlled to obtain the best aromas and nutritional qualities. Depending on the fermentation settings, different aromatic compounds are obtained. No preservatives or additives are used to produce our soy sauce!

Origin of soy

Soy, the main ingredient in soy sauces, is grown near our partner's factory, so it is 'an origin in China (incidentally the region of origin of soy). Its technological and organic quality are meticulously controlled * as is the absence of GMOs. This last point is the subject of particular attention: we have analyzed the organic soybeans used in the composition of our organic soy sauces to guarantee the absence of GMO targets regulated in Europe. The raw materials are harvested near the factory, the sauces produced are shipped by sea to our warehouses in Montpellier. The carbon footprint of the entire sector is thus reduced.

*Non-GMO soya, defatted flour of specification GB/T13382 (1st quality). Controls: physical, color, bacteriological, microorganisms (mold), parasites, impurities, organoleptic.

Whole wheat, Controls: physical, color, bacteriological, microorganisms (mold), parasites, impurities, organoleptic, weight≥75Og /L