Tomasu Soy Sauce is the only micro brewed soy sauce in Europe and finds its origin in Rotterdam, the Netherlands. Its founder, Thomas Uljee, born and raised in Rotterdam, taught himself the art of soy sauce brewing by travelling the world, researching online and spending 3 years of trial and error by working closely together with his brewing-partner-in-crime Piet van Westen.
Inspired by the world’s top wineries and driven by the belief that genuine quality only can be pursued by having full autonomy in each and every step in the process, Thomas partnered up with local farmer, Jeroen Klompe, in 2014. Ever since the day they’ve met the mutual focus is on striving for the healthiest and nutritious soil in order to grow the most tasteful ingredients for the soy sauce.
Resulting in locally grown and carefully handpicked soy beans and wheat. These two ingredients are combined with spring water and natural coarse grey sea salt, harvested in Bretagne, France.
Once pressed, the raw soy sauce is allowed an additional 12 months to settle down and further develop its unique flavors. After which it is bottled, labeled and hand-numbered in order to individually check each and every bottle before giving it her stamp of approval. Making each bottle of Tomasu Soy Sauce the result of a single barrel journey of at least 3 years.