Kikkoman Soy Sauce Supplier
Are you looking for a supplier or distributor of Kikkoman soy sauce? MSCS PrimeGoods, Inc. is here for you!
MSCS PrimeGoods, Inc. is a distributor or supplier of Kikkoman products, as follows:
1. Kikkoman Soy Sauce (12 x 1L)
About the Supplier
MSCS PrimeGoods, Inc. (MSCS), is a distributor and sub-distributor of imported and local food, and other consumer goods in the Philippines. MSCS was established in May 2015 as a family-owned company.
MSCS distributes its wide range of products including KIKKOMAN SOY SAUCE products primarily in the Foodservice such as restaurants, cafes, hotels, commissaries, canteens, schools, bakeshops, etc. The MSCS customers for different products in Greater Manila Area (GMA) include Vikings Buffet, Yakimix Eat-All-You-Can, Mary Grace Cafe, Contis Bakeshop and Restaurant, Manila Hotel, Discovery Suites Hotel, Fairmont Hotel, Tokyo-Tokyo, Coffee Project, Figaro Coffee, Pepper Lunch, Mama Lou's, Marco Polo Hotel, Cibo, Cafe France, Bag of Beans, and Antonio's Garden, among others.
On September 3, 2018, MSCS opens its first branch in Cebu to expand its market and distribution channel. The MSCS customers for different products in Cebu include Pages Holdings, Titay's, Waterfront Hotel & Casino, Harbour City, Dusit Hotels and Resorts, Rico's Lechon, Arbee's Bakeshop, and Sugbo Mercado, among others.
MSCS Sales Department contact information are as follows:
About Kikkoman
Kikkoman Corporation is a Japanese food manufacturer. Its main products and services include soy sauce, food seasoning and flavoring, mirin, shōchū, and sake, juice and other beverages, pharmaceuticals, and restaurant management services.
Soy sauce
Kikkoman soy sauce is naturally brewed. After soaking in water for an extended period, soybeans are steamed at high temperature before they are mixed with crushed roasted wheat. Salt is added, which acts as an anti-bacterial agent and preservative. Next, a genus of the Aspergillus fungus is added to the mixture and left for three days to create shōyu koji, the base for the soy sauce. This base is then transferred to a tank and mixed with a saline solution, which creates a mash known as moromi. Several months of aging follow, when various organic processes occur including lactic acid, alcoholic and organic acid fermentation take place to create unique flavours. The moromi is then mechanically pressed through layers of fabric for around ten hours to extract the raw product. (Source: Wikipedia)
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