Features of Kikkoman Soy Sauce

Kikkoman Soy Sauce is produced from carefully selected ingredients. Its fine aroma is composed of over 300 different components, while its well-balanced mix of the five basic flavors satisfies the palate.

Kikkoman users around the world know that this seasoning enhances not only Asian cuisines, but Western dishes as well. This is proven by the fact that Kikkoman Soy Sauce is requested in more than 100 countries throughout the world.

Here is what makes Kikkoman Soy Sauce so special.

 

Unique Clear, Reddish-Brown Color

The superb color unique to soy sauce is the result of the Maillard Reaction, which begins two or three months after brewing starts. In this reaction, glucose and other sugars combine with amino acids to produce a brown pigment called melanoidin, which gives soy sauce its beautiful color.

Soy sauce grows darker due to oxidization when it comes in contact with air. Storage at lower temperatures inhibits this color deterioration, and so we recommend that you store Kikkoman Soy Sauce in the refrigerator once the bottle has been opened.