• Einkorn Koikuchi Shoyu

Einkorn Koikuchi Shoyu

Mimi Ferments

Regular price

A dark, full-bodied soy sauce that uses littlespelt instead of wheat. It is fermented in barrique oak barrels for three years, with the mash being regularly stirred to create a complex, nutty taste that is both deep and hearty.


Spring Water (Brandenburg), Soybeans 32% (Upper Bavaria), Einkorn 15% (Middle Franconia), Sea Salt (Algarve), A.sojae.



How to enjoy daily

This is perfect for adding flavor to a variety of dishes, especially for seasoning red meat or game. It can also be used in salad dressings.

Good to know

This soy sauce is naturally fermented, unpasteurized, vegan, and gluten-free. Thanks to the prolonged fermentation with einkorn, the gluten is completely degraded.