This artisanal soy sauce is made in small batches following traditional Japanese techniques. Shoyu, or soy sauce, was developed over centuries in Asia by culturing a mixture of legumes and grains with koji spores. Moromi starts with growing and harvesting fresh whole soybean and wheat koji. The koji is then mixed with a brine of sea salt and water and aged to develop complexity and depth of flavor before being pressed, pasteurized and bottled.

This soy sauce is created in Southeastern Connecticut and uses non-GMO ingredients and locally grown hard red wheat. Tane koji is sourced directly from Japan that was developed to produce shoyu with a deep, rich and complex flavor profile.