This grilled ayu soy sauce uses sweetfish grown in the clear streams of the Shimanto River and takes advantage of the unique aroma and umami of sweetfish. The sweetfish is slowly grilled over charcoal to extract the broth, and by combining it with honjo soy sauce, the richness and flavor of the sweetfish are perfectly harmonized. It is characterized by its mellow and deep flavor, and is a versatile seasoning that can be used in a variety of dishes, such as sashimi, cold tofu, grilled fish, simmered dishes, rice with eggs, and ochazuke. Please enjoy a luxurious drop that takes advantage of the natural blessings of the Shimanto River.