Black Garlic Shoyu koji products this Tamari is made with

this Tamari is made with locally grown California sunchokes from Weiser Farms

Koji fungus uses the enzymes it produces to transform ingredients that contain proteins

Soyzuki Miso is a blend of soybean and adzuki beans

this Tamari has slowly brewed and developed its flavor nuances over time in to an earthy

Black Garlic Shoyu koji products this Tamari is made withWest Coast Koji Black Garlic Shoyu is a small batch artisanal shoyu made by traditional fermentation methods and slowly aged for one year. This soy sauce is made by inoculating a base of organic soybean and hard red wheat grains with koji spores sourced directly from Japan. The finished shoyu koji is then combined with whole blackened garlic, sea salt, purified water, and gracefully aged to develop a complex, balanced sauce that is full of umami,