Our rye soy sauce is slow brewed from locally grown Abruzzi Rye and Organic Soybeans. We lightly roast our rye to create a subtle aromatic caramelization then combine it with freshly steamed organic soybeans to grow our shoyu koji. We source shoyu koji from Japan that has been specially developed for its high level of protein to amino conversion, depth of flavor and rich color. 

This Connecticut company was founded by a dynamic trio: a chemist, a children’s book author, and a chef. The company takes inspiration from the Connecticut coast and local agriculture to create dazzling soy sauce, hot sauce, and miso. 

Read more about the brand here.