It is a mild and delicious fish soy sauce that suppresses the unique odor of fish sauce and makes it close to the taste of soy sauce. It contains a lot of umami ingredients, and the total nitrogen content, which is the umami index, is 2.57% (1.8% even for the highest rank of super special soy sauce). In addition to amino acids such as glutamic acid, it contains a lot of nucleic acids such as inosinic acid, and is an unprecedented seasoning with overwhelming umami and flavor. Because of its light color, it is easy to use in a variety of dishes, such as hot pot and udon broth, secret ingredient in simmered dishes, and added to dressings and ponzu sauce, making it a gem that is loved by professional cooks. In pursuit of natural flavor, we jointly researched and developed it with Fukui Prefectural University. Soy sauce generally contains 2~4% alcohol. Fukumurasaki utilizes the technology of "quick-brewed fish sauce" developed in collaboration with Fukui Prefectural University to achieve the world's first breakthrough 0% alcohol as a fermented food. In March 2014, we obtained halal certification from the Japan Asian Halal Association.