Japan has four clear-cut seasons from the ancient times. The seasons are spring, summer (high temperature and humidity), autumn, and winter (low temperature). Taking advantage of these characteristic seasons; especially low temperature in winter and high temperature with humidity in summer, Japan has developed to make quality soy sauce, the backbones of Japanese cuisine.
- Traditional Slow Fermentation and Aging (Natural Brewing)
We will always follow the natural and traditional methods to make our Shoyu products using cedar barrels carried over 100 years. Slow fermentation and aging will give a beautiful depth in taste.
We will continue to use 100% Japan-grown, environment-consciously grown ingredients, which basically does not use pesticides, chemical fertilizers, or weed killers. Furthermore, water used in our products are local mountain spring water trickling from the top of the local mountain.
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