Double fermented shoyu of Auvergne is made with rare peas that grow in the Planeze region around Saint-Flour and wheat of Poulard of Puy-de-Dome.
After one year of fermentation in an oak barrel from Tronçais forest, it is mixed with additional koji and brewed for another year. The result is an incredibly round and delicate shoyu.
Limited edition. Available from March 2024.
Please note that our store will be temporarily closed from 9 December to 26 January. We apologize for any inconvenience this may cause and appreciate your understanding.