Yes, this is just a bottle of kikkoman shoyu, but it’s one that was actually brewed in Japan. Does that make a difference? The machinery and technique is the same, but we all know how important water is to Japanese food and ingredients, so yeah, I’d say it’s special because it’s brewed with Japanese water!

This shoyu (aka Japanese soy sauce) is a brewed and fermented product, and not acid hydrolyzed (as many soy sauces are). This is an industrial product, but they still brew it and let it ferment for months which builds flavor and aroma without adding flavoring agents.

33.8 fl oz, nice if you use shoyu a lot!

Brewed in Japan

Contains soybeans, wheat.