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Tomasu signature sojasaus Olie en Azijn auteur: Bas Robben die de room van

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Tomasu signature sojasaus Olie en Azijn auteur: Bas Robben die de room van auteur: Bas Robben maar toch zeer sappig en vol bindweefsel dat met stoven gelatineus in de saus smelt rijk van smaak De saus is gefermenteerd en gerijpt voor minimaal 24 maanden in 25 tot 50 jaar oude whisky vaten van Schotland's beste stokerijen

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