The organic Kikkoman soy sauce in glass bottles of 296 ml. The product is certified. It is produced by natural fermentation by adding specific microorganisms spores (grown for three days, then mixed with salt water and infused into the fermentation tanks to one year) to the mixture of soybeans and roasted wheat. This sauce is made in Japan. The taste is different from what is sold in local supermarkets, in my opinion, it is less salty and sweeter than a little something. Great to seafood, meat. A lovely alternative to salt in many dishes and is useful in reasonable quantities. Consumption rather economical, will periodically fly yet, so I plan to try other sauces that brand. Detailed composition: water, organic soybeans, wheat organic salt. Storage Recommendations: open a bottle of sauce in the refrigerator. High-quality soy sauce does not need preservatives and store it can be very long (up to 2 years), perfectly retains many beneficial vitamins, amino acids and minerals.