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Double Fermented Shoyu
"Shoyu" is the Japanese name for soy sauce. All of Kikkoman® Soy Sauces are made using a centuries old brewing process. Kikkoman® Double Fermented Shoyu is made by using Kikkoman® Traditionally Brewed Soy Sauce instead of salt water at the second fermentation to create a more complex umami flavor: double umami and double savory. Kikkoman BPA-free Plastic Bottle Barrier Technology prevents oxidization and preserves savory flavor. The double-layered bottle allows “squeeze control at your fingertips”. PRODUCT OF JAPAN
Double Fermented Shoyu
"Shoyu" is the Japanese name for soy sauce. All of Kikkoman® Soy Sauces are made using a centuries old brewing process. Kikkoman® Double Fermented Shoyu is made by using Kikkoman® Traditionally Brewed Soy Sauce instead of salt water at the second fermentation to create a more complex umami flavor: double umami and double savory. Kikkoman BPA-free Plastic Bottle Barrier Technology prevents oxidization and preserves savory flavor. The double-layered bottle allows “squeeze control at your fingertips”. PRODUCT OF JAPAN
nutrition facts
Nutrition Facts
About 13 Servings
Serving Size 1 Tbsp (15mL)
Amount Per Serving
Calories 15
% Daily Value*
0%
Total Fat 0g
0%
Saturated Fat 0g
Trans Fat 0g
0%
Cholesterol 0mg
39%
Sodium 890mg
0%
Total Carbohydrates 1g
0%
Dietary Fiber 0g
Sugars <1g
0%
Added Sugars 0g
Protein 2g
2%
Iron 0.4 2%
Potassium 110
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
ingredients
WATER, SOYBEANS, WHEAT, SALT, ALCOHOL.
product code
- 00304 6/6.8 oz Double Fermented Shoyu - Plastic bottles
Product FAQs
Once opened, the soy sauce will start to lose its freshness and the flavor will begin to change. By refrigerating the sauce, the flavor and quality will remain at their peak for a longer period. As long as no water or other ingredients have been added to the soy sauce, it would not spoil if it had not been refrigerated.
Kikkoman Soy Sauces contain greater than 2% alcohol by volume. The alcohol is a result of the fermentation process. Like wine or beer, our soy sauces are brewed and they are made from wheat, soybeans, salt and water. During fermentation, the wheat starches are broken down to sugars and part of the sugar is changed into alcohol.
The all-purpose Kikkoman Soy Sauce and the Kikkoman Less Sodium Soy Sauce are brewed at the Kikkoman Foods, Inc. plant in Walworth, WI where there are no peanuts or tree nuts ingredients used. Please check the back of your label to see where the product was made.
For the best quality, we recommend using the sauces within one month of opening.
Please click here for a chart of Kikkoman products containing ingredients that are part of the top eight allergens listed in the Food Allergen Labeling and Consumer Protection Act (FALCPA), as well as other common allergens, such as sesame and mustard.
The Best By Date is printed on the front or back of the bottle close to the cap. Please click here to view some examples.
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE