Chanterelle Soy Sauce is brewed from seasonally foraged chanterelle mushrooms from the Pacific Northwest. These are blended with organic soybeans and wheat koji in a sea salt brine and then barrel fermented at Moromi's workshop. The result is a special seasonal mushroom soy sauce that combines the full-flavored umami of Moromi Shoyu coupled with delightfully earthy, lingering chanterelle notes.