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12 - 15 February 2020 // Nuremberg, Germany
Based on their outstanding quality ARCHE Japanese soy sauces have been absolute classics in the organic retail trade for decades now. They are among the very few ones which are still being naturally fermented according to ancient traditions in casks made of the Japanese cedar. The production process is being conductued under naturally changing ambient temperatures without warming. The natural fermentation with the Koji ferment (Aspergillus oryzae) splits up the soy proteins into hundreds of different .amino acids. Thus emerges the unique „fifth taste“ which is called „Umami“ in Japan. As well this long term fermenattion provides their high wholesomeness and positive nutritional effects. The ageing periods for ARCHE soy sauces are up to 24 months which makes them one of the very few absolute premium products. They are offered in the varieties „Shoyu“ (light soy sauce) and „Tamari“ (dark soy sauce). All ARCHE soy sauces are vegan and organically certified, additionally the ARCHE Tamaris are labeled gluten free. They are offered in end consumer bottlings as well as in bigger units for restaurants, catering business and industry. Additionally, ARCHE offers cheaper organic soy sauces for catering and industry purposes as well as private label products. But for all soy products one basic principle is unalienable: They have to be naturally fermented!
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