This is the taste of Japan! There is no other soy sauce that has been realized. In the bottle, a perfect proportion of bonito flakes from Kochi Prefecture and domestic bonito flakes are put in, and a special soy sauce from Shimanto in Kochi Prefecture is poured into it, making it a soy sauce with a rich taste and aroma. The soy sauce used is prepared with mineral-rich underground water that flows underground along the Shimanto River in Kochi Prefecture. It is fermented slowly and slowly with natural brewing, and usually squeezes in about 3 months, but it is left to sit for more than a year to ferment naturally. Raw soy sauce that does not use any additives. When the soy sauce is reduced to about half, you can add more and use it about 10 times. Recommended soy sauce for gourmets. Please enjoy not only meat and fish dishes, but also various dishes such as egg-covered rice, simmered dishes, fried rice, and sashimi. The best recommendation is to pour it over freshly cooked rice! If you dilute it with hot water or water, you can easily use it as a noodle soup, tempura sauce, or soup.