Miso balls are quite robust from a food safety perspective (Low Aw and Ph). We say a month in the fridge and several months in the freezer. Hey, you can take them camping or backpacking for a quick and easy meal. Just keep them cool is the name of the game. They don't really go bad... they just dry out over time. This is fresh food and designed to be consumed, but you will get some good shelf life out of them.
Within the lower mainland we aim to deliver as quick as possible. Our general delivery days are Friday and Saturday. Customers in the Fraser valley can typically expect delivery Monday thru Wednesday. It really depends on order volumes, local traffic nightmares and life in general. We just ask for a little patience in life and business :) If you have any expectation or request for delivery. Don't hesitate to reach out. We aim to please and make for lifelong customers who can feel comfortable getting our products direct from the producer.
The Shoyu is available for shipping throughout Canada. Select the "shipping" option at checkout. The miso balls and fresh koji are another story. They should be kept refrigerated and I just can't trust the shipping conditions. We live in a big country and the time and shipping costs just don't make it very feasible. Also, we do not sell over the borders. Canada only.
Keep it in the fridge. This is a naturally fermented product. We do pasteurize our shoyu. However we do not add preservatives. The shoyu has a possibility to start fermenting again if kept at warms temperatures. In warm conditions, the shoyu can start to evaporate in the bottle. This creates fresh water molecules in the empty space allowing sneaky little yeasts to pop up. It not harmful just annoying and doesn't look nice. It can be strained out through a paper towel. We recommend you keep it in the fridge, then you don't have to worry.
Retail for food business is tough! A pay to play business that we just can't afford. A business that comes with pennies on the dollar. We are just to small of production volumes to make it in retail. You only get one chance at retail and were not ready yet. Its a long story... basically more money = more problems. We ENJOY our direct to consumer business from the several hundred customers who regularly order through our website. There isn't a better and safer way to get your food than direct from the producer. Order direct or visit a farmers market. Thats how you can support local. Not some bullshit "local" marketing campaign from a big box retailer, who I can assure you... squeezed every last dime from that hard working producer...
We are trying to create a local shoyu brewery. Local koji fermented foods. Thats it. We don't need to sell to everyone everywhere. Just a few nice local customers for life is all we need to make it. Either you know about our products or not. After a few years of connecting with our community at the markets we have sustainability of those nice customers. Customers who have experienced a conversation and seen the passion and purpose in what we are doing. Were doing things differently and most important... deliciously! You must try it out and taste the mouth watering difference in our real soy sauce!