organic beetroot shoyu 100ml aged in a whisky barrel

beetroot shoyu - organic

100ml

€9,90

beetroot shoyu - organic

€9,90 €99,00/L

incl. taxes. Shipping costs are calculated at checkout

Sojasauce aus Roter Bete, Gerste und Reis
Über 1 Jahr im Whiskyfass gereift, mit unverkennbaren Whiskyeinschlag
Faszinierendes Aromaprofil aus malzig-rauchig Komplexität gepaart mit erdig-süßer Bete-Note
Exquisites Umami-Finish, das hervorragend zu feinem Rinder- oder Rote-Bete-Carpaccio, saftigem Roastbeef, frischer Ceviche

rote bete shoyu maische für das rote bete shoyu

What makes our beetroot shoyu special

Similar to beetroot miso, we have produced an organic beetroot shoyu made from beetroot, barley, rice, water and salt. The mash was aged for over a year in whiskey barrels. Unfortunately, this caused the red colour of the beetroot to disappear, but the flavour of the heavily toasted bourbon barrels is clearly recognisable. It adds malt, whiskey and smoky flavours to the existing earthy and slightly sweet notes of the beetroot, rounding off the complexity.

How to use our beetroot shoyu

Our organic beetroot shoyu goes well with carpaccio, roast beef and ceviche.

The story behind our beetroot shoyu

Ingredients

Spring water (Hameln-Pyrmont), Red Beet* 25% (Schleswig-Flensburg), Rice* (Piemont), Barley* (Mittelfranken), Sea salt (Mallorca), A. oryzae

*certified organic

DE-ÖKÖ-070 (Organic inspection body)

You can find out more about our raw materials here.

Shelf life

Our Beetroot Shoyu has a best-before date of 7 months from bottling.

Please note, however, that we cannot guarantee that the product will be bottled immediately before dispatch. As we do not bottle every product fresh every day, the remaining shelf life upon receipt may be significantly shorter.

Nevertheless, our products are generally enjoyable well beyond the indicated date. Therefore, please do not discard it prematurely. The best-before date refers not only to edibility but also to sensory properties such as color, texture, or taste. Our products usually become somewhat more intense in aroma and darker in color over time.

Warm storage temperatures can cause the sauce to darken and its taste to change. Therefore, we recommend storing Beetroot Shoyu in the refrigerator to best preserve its quality.