Tomasu Soy Sauce and Sweet Spicy

This package includes:

Its founder, Thomas Uljee, born and raised in Rotterdam, taught himself the art of brewing soy sauce by travelling around the world,
online research and 3 years of trial and error by working closely with his brewing partner-in-crime Piet van Westen.

Respecting centuries-old Japanese & Dutch traditions, the soy sauce is fermented & aged for at least 24 months in 25- to 50-year-old whisky casks specially sourced from Scotland's finest distilleries. By using these casks as maturation vessels, the flavour is quite rich & very unique.

Inspired by the world's best wineries and driven by the belief that true quality can only be pursued through complete autonomy in every step of the process,
Thomas entered into a partnership with local farmer Jeroen Klompe in 2014. Since the day, the joint focus has been on seeking the healthiest and most nutritious soil to grow the most flavoursome ingredients for soy sauce. This results in locally grown and carefully selected soybeans and wheat. These two ingredients are combined with spring water and natural coarse grey sea salt, harvested in Brittany, France.
Fermentation is started by the addition of our own fungus, Aspergillus Oryzae Tomasu. The only ingredient added after that is time.
The time takes at least 24 months and guarantees a fine, deep and subtle flavour.

Also check out the other tasty condiments!
You can also opt for delicious herbal rubs, canned cheese fondue or speciality beer.