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An exceptional aged Soy Sauce made using waste bread from elite restaurants and spent brewers grain instead of roasted wheat to create a product indistinguishable from an artisan Japanese soy sauce, aged in toasted oak barrels for a year.
For a decade, we have been leaders in innovating how waste is reduced in the restaurant industry. With the introduction of this spent soy sauce, we plan to tackle larger waste streams outside of our own, upcycling those wasted ingredients into gold, products that are worth more than the sum of their ingredients.
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