‘A very distinctive signature,’ exclaimed Thomas Imbusch from the 2-star restaurant 100/200 Kitchen, immediately after tasting the first drop. "The aroma alone is immediately appealing. You could lose yourself with your nose in a glass of Einkorn wine," said the jury, who awarded our Einkorn Koikuchi Shoyu 2nd place in the FAS taste test.

Our organic Einkorn Koikuchi Shoyu is known for its intense umami and complex flavours. What makes it special is the use of ancient einkorn instead of wheat. This gives our dark organic einkorn koikuchi shoyu a nutty and strong flavour and makes it more nutritious. The mash is fermented for over three years in barriques pre-coated with red wine, which gives it its dark colour and hearty flavour. Due to the particularly long fermentation time, the gluten in the einkorn is completely broken down and is no longer detectable.

Gluten-free:

We have had the gluten content of our sauce tested in the laboratory - no gluten was detectable. Although we use einkorn for our Koikuchi Shoyu, the gluten content was below the measurement threshold of 5 ppm after the long maturing process.

Foods with a gluten content of no more than 20 ppm may be labelled gluten-free in accordance with EC Regulation 41/2009 in the European Union and FDA ruling 78 FR 47154 in the USA.

Organic Einkorn Koikuchi Shoyu is suitable for intensely flavoured dishes and brings out the flavour of red meat or game. Koikuchi shoyu goes particularly well with tuna and sashimi, i.e. strong and fatty types of fish. You can also use it in salad dressings or potato stews, not least to give them a dark colour. Koikuchi soy sauce also tastes good in savoury rice and stir-fry dishes that are prepared with many ingredients.

Koikuchi shoyu is the world's best-known and most widely consumed soy sauce from Japan. It originated in the Kantō region on the main island of Japan. It is said to have originated during the Edo period (1603-1868). Traditionally, koikuchi shoyu is made from fermented wheat and soya beans. As a rule, equal parts soya beans and wheat are used. The salt content in traditional Koikuchi soya sauces is around 16-19%. Our Einkorn Koikuchi Shoyu deviates from this and has a reduced salt content of 14.5%.

There are different types of soy sauce, individual recipes and different production methods. The way in which a soy sauce is made can usually be read off the label. For example, ‘Honjozo’ stands for natural fermentation without chemical or artificial additives. ‘Marudaizu’ refers to the use of whole soya beans, as opposed to leftover beans from soya oil production, and ‘Nama’ means that the soya sauce is raw and untreated. All three designations apply to our organic Einkorn Koikuchi Shoyu as well as to all our other soy sauces.

Spring water (Rheinsberg), soybeans* 32% (Erding), einkorn* 15% (Erding), sea salt (Algarve), A. sojae

*certified organic

DE-ÖKO-070 (organic control body)

You can find out more about our raw materials here.

Our Einkorn Koikuchi Shoyu has a best-before date of seven months from bottling, but generally has a much longer shelf life. Warm storage temperatures can cause the sauce to darken and change its flavour. We therefore recommend keeping Einkorn Koikuchi Shoyu in the fridge to preserve its quality as much as possible.