Product description
Porcini Buckwheat Shoyu represents a rare meeting of forest and fermentation.
Aged for 15–16 months and double-fermented in wooden barrels, this shoyu is crafted with buckwheat/soy koji and freshly pressed shoyu, enriched with the deep umami of wild Dutch porcini foraged by Spruitje Greens.
The result is a gluten-free shoyu with extraordinary complexity—layered with earthy, floral aroma, and lingering umami.
No added sugar or starch; its natural sweetness emerges solely from buckwheat fermentation.
Perfect for fine cuisine and creative pairings, this shoyu enhances vegetables, tofu, fish, or even desserts, adding a rich, fruity umami depth inspired by the forest floor.
A culinary collaboration connecting fermentation, forest, and flavor.
