Specifications

1. The Japanese soy sauce has the fermented fragrance and good taste.

2. The amino-acid nitrogen is greater than 0.8 g/100ml.

1. Physical index:

Total sugar: 33-38%;  Salt: 17±1.5g/100ml

The amino-acid nitrogen≥0.8g/100ml

Colour code:3-5/r;   PH: 4.5-5.5

 

2. sanitary index:

Total bacterial count≤30000 cfu/g;  coliform group ≤30 MPN/100ml 

Pathogenic bacteria: NO

 

3.Main material:

Japanese soy sauce, sugar

 

4. Use 

Used for izakaya, Japanese food and cooking.

It has the fermented fragrance and good taste.

 

5.Packing:

200ml galss bottle×24 bottles/carton;

500ml PE bottle×12 bottles/carton;

1.8L PE bottle×6 bottles/carton;

18L golden iron can

or according to your requirement.