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. Ground earthworms feed on fish and oysters, 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'. [About the bottles used] This product uses reusable bottles to be environmentally conscious. In some networks such as co-ops, bottles are collected, washed by a bottle washing company, and delivered to our company for repeated use. (For items that cannot be collected, please dispose of them according to the local government's regulations.) There may be small scratches or slight peeling of the outer coating on the bottle, but there are no issues with the product, so please use it as is. Nutrition facts per 100g: Energy 62kcal, Protein 8.3g, Fat less than 0.1g, Carbohydrates 7.3g, Salt equivalent 15.4g. These values are approximate. 〈Name〉Koikuchi Soy Sauce (Honjozo)〈Ingredients〉Soybeans (from Toyooka City, Hyogo Prefecture), wheat (from Toyooka City, Hyogo Prefecture), salt (domestic) 〈Ingredients〉Origin: Soybeans (from Toyooka City), wheat (from Toyooka City), salt [manufactured in Nagasaki Prefecture, seawater (from Nagasaki Prefecture))〉〈Net Weight〉900ml 〈Shelf Life〉2 years from production date 〈Storage】Store at room temperature, avoiding direct sunlight〈Manufacturer〉Daitoku Soy Sauce, 930-3 Junisho, Yabu City, Hyogo Prefecture〈 After opening: After opening, please refrigerate and use as soon as possible.