It’s basically a soy free sauce sauce.

It’s mountains of mushroom seconds from local farms and Murray river salt. That’s it. We ferment slowly of over months - over a year now on the mother batch - until a rich brine has formed. strained then aged in charred barrels. Finally we boil it briefly before bottling. It’s deep dark and very salty. Use it in anything that’s needs some punchy mushiness.

330ml bottle