Imperial Double Fermented Soy Sauce is naturally brewed and double fermented for a richer, fuller flavor. The complex fermentation begins with a Bluegrass Soy Sauce brine combined with more non-GMO soybeans, soft red winter wheat, and aged for an additional six months in bourbon barrels. Full-bodied and thick with earthy flavors ranging from coffee, and molasses to dark chocolate, use Imperial Double Fermented Soy Sauce to season broth or noodles. The vibrant, luxurious texture is perfect for dipping sushi and making a dressing.
Bourbon barrel aged… twice
3.3 FL. OZ. | 100 ML.
Glass container
Handcrafted in Louisville, Kentucky
Fast Delivery and Professional Packaging
We offer a broad range of shipping options thanks to our long-standing partnerships with UPS, FedEx and DHL. Our warehouse staff are highly trained and will package your items in accordance with our exact and precise specifications. Your products will be subjected to an exhaustive examination before they will be safely packaged prior to being delivered. Each day, we ship to thousands of customers in different countries. This is an indication of our determination to become the biggest online retailer in the world. The distribution centers and warehouses distribution are in Europe and the USA.
Orders that include more than one item are given processing time for each item.
Prior to shipment, all purchased items will be thoroughly examined. Today, the majority orders will be delivered within 48 hours. The delivery time should be between 3-7 days.
Returns
Stock is dynamic. It is not managed entirely by us, as we have multiple parties such as the factory and our storage. The actual stock can fluctuate at any time. Please understand it may happen that your order will be out of stock when your order has been made.
Our policy lasts 30 days. If you don't receive your product within the 30 days period, we are not able to issue a refund or an exchange.
Your item should be in its original packaging and not be used. It must also be returned in its original packaging.
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