1. The Japanese soy sauce has the fermented fragrance and good taste.
2. The amino-acid nitrogen is greater than 0.8 g/100ml.
1. Physical index:
Total sugar: 33-38%; Salt: 17±1.5g/100ml
The amino-acid nitrogen≥0.8g/100ml
Colour code:3-5/r; PH: 4.5-5.5
2. sanitary index:
Total bacterial count≤30000 cfu/g; coliform group ≤30 MPN/100ml
Pathogenic bacteria: NO
3.Main material:
Japanese soy sauce, sugar
4. Use
Used for izakaya, Japanese food and cooking.
It has the fermented fragrance and good taste.
5.Packing:
200ml galss bottle×24 bottles/carton;
500ml PE bottle×12 bottles/carton;
1.8L PE bottle×6 bottles/carton;
18L golden iron can
or according to your requirement.
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