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@skinnylatte Also, for the record, I am unaware of any product by Kikkoman that is hydrolyzed. If you have some documentation on this, I'd love to see it.

The Kikkoman shoyu that is made in the US is made identically to the Kikkoman koikuchi shoyu made in Japan, except that it uses sodium benzoate as the preservative rather than alcohol. In both cases, they are 100% naturally brewed, no part of it is hydrolyzed. Neither the US or JP version is "stale". Soy sauce doesn't spoil.