This is a bottle made by combining domestic whole soybean soy sauce with rice malt and fermenting slowly over time, resulting in a concentrated umami flavor. It breaks down and produces abundant amino acids and peptides. This is the source of the "deep umami" that ordinary soy sauce does not have. The soy sauce used is made from soybeans and rice koji from Nagano Prefecture. When brown rice koji is added, the enzymes in the koji mold ferment the soy sauce protein, softening the salty edges of the soy sauce and naturally blending in with the mellow sweetness of the koji. Using brown rice koji deepens the richness and fully enhances not only fresh vegetables but also the ingredients. The smooth texture is proof that the koji is well brought to life. It blends well with dishes, and just a handful balances the flavors, greatly enhancing richness and flavor. Easy to incorporate into everyday cooking, versatile as a soy sauce substitute and as a seasoning. The gentle and deep flavor is a blend of the sharpness of soy sauce and the mellow koji. No additives (fragrances, preservatives) are used.