Kikkoman Gluten free soy sauce is produced from water, soybeans (Non GMO), rice and salt using a natural brewing process, which consists of enzymatic actions of specified micro-organisms. The brine fermentation takes several months and results in the formation of various acids, alcohols and other flavour compounds by yeast and lactic acid bacteria. During this process, all of the proteins of soybeans and wheat are completely hydrolysed to amino acids and low-molecular peptides by action of proteolytic enzymes of the Koji-mold used. The liquid part of the matured mash is obained by pressing and is then refined and pasteurized.