KIKKOMAN Soy Sauce is produced from water, soybeans, wheat and salt through a natural brewing process which consists of enzymatic reactions of specified microorganisms. During the brine fermentation, all of the proteins from soybeans and wheat are completely hydrolysed into amino acids and low molecular peptides through the action of proteolytic enzymes from the Koji-mould produced. In addition, unique flavours and aromas of KIKKOMAN soy sauce are produced through the fermentation process. The liquid soy sauce is separated from the matured mash by pressing and is then pasteurised before filling.

KIKKOMAN Soy Sauce is produced from water, soybeans, wheat and salt through a natural brewing process which consists of enzymatic reactions of specified microorganisms. During the brine fermentation, all of the proteins from soybeans and wheat are completely hydrolysed into amino acids and low molecular peptides through the action of proteolytic enzymes from the Koji-mould produced. In addition, unique flavours and aromas of KIKKOMAN soy sauce are produced through the fermentation process. The liquid soy sauce is separated from the matured mash by pressing and is then pasteurised before filling.