kibi shiro shoyu – light shoyu | mimi ferments

kibi shiro shoyu - organic

100ml

€10,90

kibi shiro shoyu - organic

€10,90 €109,00/L

incl. taxes. Shipping costs are calculated at checkout

White soy sauce made from millet and lupins
The mildest soy sauce in our range, whose noble golden-yellow colour leaves the natural appearance of light-coloured ingredients unchanged
Matured for 12 months in a rum barrel, developing a delicate, sweet aroma and subtle, elegantly savoury notes
For refined kaiseki cuisine, it pairs wonderfully with olive oil or lemon and is perfect for curing white fish, refining clear soups and light vegetables such as asparagus or cauliflower

What makes our kibi shiro shoyu special

naturally fermented, unfiltered, raw, gluten-free, vegan, handmade in Berlin

Our organic Kibi Shiro Shoyu is a white soy sauce made from millet and lupine. This soy sauce impresses with its delicately sweet aroma and subtle savoury notes. Kibi Shiro Shoyu has the mildest flavour of all our soy sauces. It develops its golden yellow colour during twelve months of maturation in oak barrels that were previously used to store rum. Our Shiro Shoyu is produced using tried-and-tested traditional methods. As we use millet and lupins instead of wheat and soybeans, this shoyu is gluten-free.

How to use our kibi shiro shoyu

The mild Kibi Shiro Shoyu harmonises the flavour of lightly seasoned dishes and gives them balance without affecting their colour. It is ideal for kaiseki dishes and foods that would be refined with olive oil or lemon. You can use it in combination with light-coloured ingredients such as asparagus or cauliflower. You can also use white soy sauce to enhance clear soups, refine light salads or marinate white fish. It is not really used for frying. Koikuchi Shoyu or Saishikomi Shoyu are more suitable for this purpose.

If you prefer a soy sauce that is light in colour but slightly stronger and has a slight smoky aroma, then our Soba Shiro Shoyu is the right choice for you. It is made from buckwheat and lupins and matured in a barrel that was previously used to store smoky whisky.

The story behind our kibi shiro shoyu

We use local ingredients to produce Kibi Shiro Shoyu: the lupins come from Mecklenburg, the millet from Middle Franconia. The addition of lupins gives our white soy sauce a particularly delicate and mild flavour. These legumes are an excellent source of plant-based protein, which is essential for building and repairing tissue in the body, including muscles, skin and hair. Lupins are rich in fibre, which can aid digestion and support intestinal health. They also contain a variety of nutrients such as iron, magnesium, calcium, potassium and vitamin B, which are important for various functions in the body, such as energy metabolism, blood formation and bone health.

Millet, a gluten-free grain, also offers numerous health benefits. It contains an abundance of fibre, protein, iron, magnesium, phosphorus and B vitamins, including B6 and B9, as well as antioxidants. The high fibre content supports healthy digestion and can help prevent constipation. In addition, the fibre and complex carbohydrates help to stabilise blood sugar levels, which can be particularly beneficial for people with diabetes.

Ingredients

Spring water (Rheinsberg), millet* 37% (Middle Franconia), lupins* (Mecklenburg Lake District), sea salt (Algarve), A. oryzae *certified organic DE-ÖKO-070 (organic control body)

You can find out more about our raw materials here.

Shelf life

Our Kibi Shiro Shoyu has a best-before date of 7 months from the date of filling.

Please note, however, that we cannot guarantee that the product is filled immediately before dispatch. As we do not fill every product fresh every day, the remaining shelf life on arrival may be considerably shorter.

Nevertheless, our products are usually edible well beyond the stated date, so please don’t throw them away too quickly. The best-before date refers not only to edibility, but also to sensory qualities such as colour, texture and flavour. Over time, our products usually become somewhat more intense in aroma and darker in colour.

To best preserve the light colour and mild aroma of our Kibi Shiro Shoyu, we recommend storing it in the fridge.