Soy sauce in Japan is said to have originated when the liquid that accumulates in miso barrels was found and extracted during the production of Kinzanji miso.
Kyuyo Murasaki is a low-sodium soy sauce (13%) made from the rare tamari that only 3% of Kinzanji miso is made from.
The extracts of vegetables and other ingredients in the Kinzanji miso enrich the flavor.
Ingredients
Kinzanji miso tamari (rice, barley, soybeans, uri, sugar, syrup, salt, ginger, eggplant, shiso)
