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

Already in mid-April, sowing takes place in the Reisetbauer organic farming and under optimal conditions can be harvested in late summer. After harvesting, the soybeans are taken directly to a mill, where they are gently steamed. Back at the Reisetbauer quality distillery, the steamed soybeans are mixed moist with wheat and rye organic malt. The right mixing ratio and the resulting consistency is decisive for the perfect soy sauce. Afterwards, the fermentation starts and the future soy sauce may rest for about 3 days. After fermentation, the mixture is mixed with carefully selected Bad Ischl master brine. Now it's time for the following days: Stir! Daily for one week and then once a week for seven months. By the way, the soy sauce is stored in Pichon-Longueville barrels during the entire production process! These barrels come from the famous winery "Château Pichon-Longueville-baron" in Bordeaux and provide a particularly fine aroma. Only after seven months may the mass be pressed for the first time. This is done by means of a basket press. It is then filtered and filled via a pasteurizer.