What makes our Soy Sauce unique

Quality, reliability, taste and of course the award-winning dispenser – there are many reasons why Kikkoman Naturally Brewed Soy Sauce is appreciated by both professional chefs and amateur cooks in countries around the world. Learn why Kikkoman Soy Sauce is so valued.

Natural ingredients

Kikkoman Naturally Brewed Soy Sauce is made from four carefully selected ingredients: water, soybeans, wheat and salt. The soybeans are all guaranteed GMO-free.

No artificial additives

No artificial additives such as flavour enhancers, colours or preservatives are needed to create our pure and tasty soy sauce. Only high-quality natural ingredients are used.

Entirely naturally brewed

Kikkoman Soy Sauce is naturally brewed in a several-month fermentation process. The flavours and aromas are produced naturally – without the assistance of any chemicals whatsoever.

Complex aromatics

Around 300 different aroma components are produced in the brewing process, such as vanilla, fruits, whisky, or coffee. Together they create the exceptional and distinctive unique aroma.

Exceptionally high protein/nitrogen content

In the Japanese market, soy sauces are graded by the total nitrogen/protein level under the Japanese Agricultural Standard (JAS). The grade of soy sauce indicates the level of Umami in it. Kikkoman Naturally Brewed Soy Sauce contains 10g of protein per 100ml, which clearly puts it in the “Special Grade” soy sauce category.

Grade Total	Nitrogen g/100ml	Protein g/100ml
Special Grade	>1.50	>9.38
High Grade	>1.35	>8.44
Standard Grade	>1.20	>7.50

Full-bodied Umami flavour

The combination of the five basic flavours of sweet, sour, salty, bitter and Umami, and the subtle balance between them, give Kikkoman Naturally Brewed Soy Sauce its delicious taste. Soy sauce is particularly rich in naturally produced Umami components that are generated during the brewing process.

Transparent, reddish-brown colour

The unique colour of Kikkoman Naturally Brewed Soy Sauce is the result of the “Maillard reaction”. Two or three months after brewing starts, glucose and other sugars react with amino acids to produce a brown pigment called melanoidin, which gives soy sauce its beautiful colour.

Aroma, look and scent

One special effect: aroma and colour intensify when Kikkoman Naturally Brewed Soy Sauce is heated up. In addition, Kikkoman Naturally Brewed Soy Sauce also has a special effect on the way fresh ingredients smell. Fish or seafood particularly benefit from being marinated in soy sauce.