Made using only three ingredients: domestic whole soybeans, domestic wheat, and domestic flat-pot salt. Whole soybeans are mainly harvested in western Japan (Hyogo, Mie, Tottori, etc.), wheat is harvested locally in Tajima, and the salt is 'Nippon no Umi Salt' from Hiragama salt from Sakito Island. It uses 100% rare domestic soybeans, which account for less than 3% of all distributed soy sauce, eliminating concerns about post-harvest contamination and genetic modification. A traditional flavor carefully crafted over time by a long-established soy sauce shop. Be sure to try Daitoku Whole Soybean Soy Sauce. Perfect for seasoning all kinds of dishes—Japanese, Western, Chinese, Italian. Whole soybean soy sauce made with safe, domestically produced soybeans. That's why it's delicious! Using good salt is also a key factor for delicious soy sauce. Sakito Island's flat pot salt, 'Nippon no Umi Salt,' has a well-balanced mineral (bittern component) that mellows the flavor. No chemical seasonings or synthetic preservatives are added, and it is made using natural brewing and long-term aging. Please try our delicious soy sauce that brings out the 'power of ingredients' in fresh vegetables, fish, and meat dishes. *No genetically modified ingredients are used whatsoever.