Mimasa Tamari Shoyu Sauce is offered as a cheaper alternative to MIMASA's organic tamari-shoyu. This product is made with the same quality ingredients of MIMASA's organic tamari-shoyu (non-GMO organic soy, whole wheat, water, sea salt and koji seed), but its fermentation process has been accelerated with controlled heat, from so that the product is ready in a week. The end result is a soy sauce with the same aroma and texture as MIMASA's organic tamari-shoyu at a more affordable price. The chemistry of soy sauce is as complex as the organic processes that take place during the fermentation process. Various microorganisms are generated from these organic processes and can positively influence human metabolism. Soy sauce helps our digestive system, sterilizes us against organisms that are harmful to our health and can help acidify other foods. The same enzymes that work on wheat and soybeans during fermentation become important and active digestive agents when they enter the human body. In addition to its inherent digestive properties, soy sauce also serves to stimulate the secretion of digestive juices in the stomach. Since the enzymes in soy sauce are organic substances resulting directly from natural and traditional fermentation processes, they are not present in commercially produced soy sauce. Soy sauce also prevents the spread of bacteria. This antibacterial quality is created from the three elements in soy sauce: salt, acid from lactic bacteria, and alcohol from yeast. Dishes cooked with soy sauce are not only tasty, but they also stay fresher longer, because natural soy sauce helps preserve food. ES-ECO-019-CT