Shoyu double fermentation lentille blonde & quinoa d’Anjou 2025

Finally we have a gluten-free shoyu that is delicate and flavourful.

Two years in making, with white lentils of Saint Flour and quinoa from Anjou, this double fermentation shoyu is a pride of La Maison du KOJI.

Double fermentation is not just two years of maceration. In fact, standard shoyu that are naturally fermented are macerated for one year. Double fermentation means once shoyu is mature, another batch of new ingredients, meaning lentils and quinoa are added into the shoyu and macerated for the second year. Double the ingredients means rich, but not powerful. Two years of maceration takes the edge off, resulting in an even more refined and round delicate taste.

All ingredients are certified organic and non GMO.

100ml / 250ml