The label tells everything

At the supermarket, the quality of soy sauce can be checked even before you buy it. Just look at the label. A good Japanese soy sauce will never contain sweeteners, flavour enhancers or preservatives. 


First, simply compare the nutrition facts on the labels, especially the protein amounts. Generally speaking, higher protein content is better for soy sauce. 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.


Second, check the ingredients list. Kikkoman Naturally Brewed Soy Sauce is made from only four natural ingredients: water, soybeans, wheat and salt. These ingredients are fermented and brewed. Take a closer look at the brewing process, to understand how only a few ingredients can produce such a variety of flavours.

Sometimes other brands have seven or more ingredients. Why? It is because they need more ingredients to make their products faster, cheaper and the taste acceptable.


Do the bottleneck test. You can also tell whether you are holding a high-quality soy sauce in your hands by shaking the bottle once slowly and carefully. Naturally brewed Japanese soy sauce, such as Kikkoman, will show a fawn, transparent colour, and will have a thin consistency. Other soy sauces, however, such as those produced chemically, have a syrupy consistency and are dark or cloudy in colour.

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