Shoyu Double Fermentation of Planèze Peas and Poulard Wheat of Auvergne

Double fermented shoyu of Auvergne is made with rare peas that grow in the Planèze 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.