mimi Ferments – Koji Tamari

Koji Tamari by mimi Ferments.

Wheat-free soy sauce made through a patient double-fermentation process in the Japanese tradition. Dark, intensely flavoured, with a cleaner umami profile than conventional soy sauce and a finish that lingers.

Koji Tamari features:

• Double-fermented, wheat-free soy sauce – drawn from Japanese tamari tradition.
• Deep, clean umami; more layered than conventional shoyu.
• Unpasteurised. mimi Ferments, Berlin.
• As a dipping sauce, in dressings or as a seasoning that adds depth without sharpness.