Moromi Shoyu is made with care in small batches following traditional techniques learned from our mentors in Japan. Shoyu, or soy sauce, was developed over centuries in Asia by culturing a mixture of legumes and grains with koji spores. We start with growing and harvesting fresh whole organic soybean and wheat koji.

Moromi's koji is then mixed with a brine of sea salt and water and slowly aged to develop complexity and depth of flavor before being pressed, pasteurized and bottled. Moromi's Shoyu is created in Southeastern Connecticut and uses only non-GMO ingredients. Moromi sources tane koji directly from Japan that was developed to produce shoyu with a deep, rich and complex flavor profile.