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1 year, naturally fermented, unfiltered, raw, vegan, handmade in Berlin Similar to beetroot miso, we have produced a beetroot shoyu from beetroot, barley, rice, water and salt. The mash was matured for over a year in a whiskey barrel. Unfortunately, the red of the beetroot has disappeared as a result, but the flavour of the barrel ageing in the heavily toasted bourbon barrel is clearly recognisable. It gives the beetroot shoyu a malty, whiskey and smoky flavour in addition to the earthy and somewhat sweet notes of the beetroot, rounding off the complexity. How to useOur beetroot shoyu goes well with carpaccio, roast beef and ceviche. 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. |