How does this differ from the koikuchi sauce of the same brand?

When it comes to make koikuchi soy sauce, the ingredients are koji(attached to soybean&wheat) and salt water. When making this premium soy sauce, instead of salt water, soy sauce once brewed are used, meaning that this premium soy sauce is double brewed with double ingredients & times. By doing so, the flavor and umami turn deeper and stronger.

Looking for artisinal japanese soy like that featured in salt*fat*acid*heat (samin nosrat). thick, has "legs"! any suggestions?

This brand is very salty.. I would suggest Jimmy Chews (?) Chinese soy.. very thick, tasty, mild salt. And a cool bottle. 😁

Is this brewed in metal or in wood barrels?

As Japanese soy I assume wood. I have been there years ago to a plant with this name. I can't attest today how it is made.

Is it gluten free is it gluten free

It is made the ancient traditional way from soy beans, wheat, and sea salt with active enzymes. There is a youtube video showing the building this is made in, which dates back hundreds of years. In the end though, wheat is used in the fermentation process which could result in trace amounts of gluten being found in the sauce. I'm not a food scientist, but if your reaction to gluten is strong, might want to avoid all soy sauce. If you can tolerate this, I'll say it is sooo much better than factory produced brands and highly recommend!

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🍣 Elevate Every Meal with Japan’s 1000-Day Umami Masterpiece

A HERITAGE YOU CAN TASTE - From Tatsuno’s historic brewing region, delivering centuries of perfected craftsmanship.
PURE NATURAL INGREDIENTS - Non-GMO soybeans, wheat, and sun-dried sea salt ensure authentic, additive-free flavor.
TIMELESS DEPTH IN EVERY DROP - Aged over 1000 days to unlock unparalleled umami complexity.
CRAFTED BY MASTERS NOT MACHINES - Handmade in small batches by expert Japanese artisans with 100+ years of heritage.
DOUBLE BREWED DOUBLE THE FLAVOR - Twice brewed using traditional methods for a luxuriously rich taste.

YAMASAN KYOTO UJI Soy Sauce is a premium, double brewed artisanal soy sauce aged naturally for over 1000 days. Made in Japan using non-GMO soybeans, wheat, and traditional methods passed down for over a century, it delivers an exceptionally rich, complex umami flavor without additives or MSG. Perfect for gourmet cooking and sushi lovers seeking authentic Japanese craftsmanship.

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