In Toyooka City in the Tajima region of Hyogo Prefecture, efforts are underway to restore the endangered stork to the wild. To create environments where storks can also live, farming methods are being promoted to reduce pesticides and restore biodiversity. This natural brewed soy sauce is made by slowly fermenting various microorganisms from Tajima, using soybeans grown using the "Stork Farming Method" to foster coexistence with storks, and wheat certified for the "Dance of Storks," as the climate changes throughout the four seasons. Mr. Kojima, Nakatani Agricultural Cooperative Corporation ■ Expanding Stork Farming Method Under the slogan "Symbiosis between Storks and People," this initiative began in 2003 with three producers (1 hectare) to protect a good environment for all living things, both humans and storks. This initiative has expanded to 200 hectares, extending beyond rice to soybeans. In the rice paddies irrigated in winter, the number of earthworms and fungi increases, and as the thick layer thickens, the rice plants become manure, and weed seeds are embedded deep in the soil. Earthworms feed on fish and water fleas, while midges and water fleas breed frogs and spiders. The fields where the diverse living creatures live in this way serve as feeding grounds for storks and form the foundation for safe crops (a crop rotation system of rice, wheat, and soybeans). Mr. Horina from the Stork Soybean Production Committee ■ Naturally Brewed Soy Sauce Daitoku's soy sauce does not use the increasingly mainstream temperature brewing method (heating the mash to shorten the fermentation period), but instead preserves the traditional natural brewing method in which microorganisms act according to seasonal temperature changes. The way the diverse fermenting microorganisms that settled in Sugikura brew soy sauce as products of their life activities resembles the way fields and farmlands, home to many living things, grow safe crops. We want to continue brewing that reflects the efforts of our farmers. Stork Soybean Field and Wheat Field [Details of Ingredients Used] We use reduced-pesticide soybeans and wheat from Toyooka City, Hyogo Prefecture, and the flat kettle salt from Sakito Island, 'Umi Hai no Chi Nippon no Kai Shio'. ◆ Certified as a specialty product of Hyogo Prefecture, the 'Five-Star Hyogo'!!