Organic soy sauce from Roland Trettl and Hans Reisetbauer 500ml

Good to know

Its ingredients ensure enjoyment of the highest quality. The organic soybeans come from our own cultivation.

use

Ideal for soy sauce for various Asian dishes, wok vegetables, marinades, for seasoning spicy dishes and of course for sushi, sashimi & Co.

The taste

The organic soy sauce tastes spicy and malty, accompanied by a pleasant acidity.

production

Sowing takes place in the Reisetbauer organic farm as early as mid-April and, under optimal conditions, the harvest can take place in late summer. After the harvest, the soybeans are taken directly to a mill where they are gently steamed. Back at the Reisetbauer quality distillery, the steamed soybeans are mixed with organic wheat and rye malt until wet. The right mixing ratio and the resulting consistency are crucial for the perfect soy sauce. Fermentation then begins and the future soy sauce is allowed to rest for around 3 days. After fermentation, the mass is mixed with carefully selected Bad Ischl master brine. Now it's time to stir for the next few days! Every day for a week and then once a week for seven months. The soy sauce is stored in Pichon-Longueville barrels throughout the entire production process! These barrels come from the famous "Château Pichon-Longueville-baron" winery in Bordeaux and ensure a particularly fine aroma. The mass may only be pressed for the first time after seven months. This is done using a basket press. It is then filtered and put through a pasteurizer.