Other ingredients, other production methods

Kikkoman naturally brewed soy sauce is transparent and reddish-brown in colour. It has a well-balanced flavour and aroma. Non-brewed soy sauce is generally opaque and dark in colour. It has a harsh, overpowering flavour and a pronounced chemical aroma. The production of chemical soy sauce usually only takes a few weeks because there is no natural brewing process. The soy protein is not separated by enzymes, as it is in the natural brewing process, but with hydrochloric acid. Colour, flavour and aroma are not produced naturally, but in the form of additives such as corn syrup, salt and caramel colour. The quality of the resulting soy sauce is therefore much inferior to that of Kikkoman naturally brewed soy sauce.