Halal certification alcohol 0% additive-free and odorless fish soy sauce “Fuku purple” 125ml glass bottle

August 8, 2016 - Comment

While in general of soy sauce contains 2-4% of alcohol, Fu purple leverages technology (patent pending) of “fast ø‹› sauce” which was developed in collaboration with Fukui Prefectural University, the world’s first It has achieved 0% of alcohol. Originally a commodity that has been pursuing the flavor, natural flavor ingredients (amino acids, such as glutamic

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While in general of soy sauce contains 2-4% of alcohol, Fu purple leverages technology (patent pending) of “fast ø‹› sauce” which was developed in collaboration with Fukui Prefectural University, the world’s first It has achieved 0% of alcohol. Originally a commodity that has been pursuing the flavor, natural flavor ingredients (amino acids, such as glutamic acid) has been included in many, very tasty soy sauce in mild. The total nitrogen content, which is a taste index indicates a high value 2.57% (1.8% at the highest ranks of the super-specialties soy sauce), in addition to amino acids such as glutamic acid, it contains a lot of nucleic acids such as inosine acid, overwhelming flavor, effect of a is a natural seasoning ever having. Because the smell is no color is also thin, pan and noodle soup, boiled secret ingredient of cuisine, such as added to the dressing and vinegar, easy to use in a variety of food, soy sauce has been a favorite in professional cook. In addition, the general of fish sauce is very salinity is high (20-30%), this “fast ø‹› sauce” because creating in the absence of salt, salinity can be adjusted from 0%. (Fu purple, alcohol 0%, because of the preservative additive-free, we have added to the salt)

Product Features

  • Natural flavor extract of soy and fish have been
  • Taste index, general soy sauce 2 times more, up !
  • Smell easy to use and because there is no color a
  • To achieve 0% first alcohol world, we have to get
  • It is the first of Shoyuya Fukui Prefectural Univ

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