Particular about ingredients and natural brewing Soy sauce without food additives Not only for sashimi and sushi, but also for hot pots and soups **Old-fashioned whole soybean soy sauce (soy sauce) made over a period of one year using local ingredients** ------------------------------------- **Made from whole soybeans, wheat, and natural salt from Fukui Prefecture, without using food additives, it is carefully brewed naturally over a period of one year. ** In a mash-free mash, Koji bacteria naturally take time to produce more than 300 kinds of ingredients such as amino acids. It is characterized by its deep richness, mellow taste, and subtle soy aroma, unique to the power of nature. You can enjoy the original taste and aroma of the ingredients with the old-fashioned **original soy sauce "natural brewed soy sauce"**. Currently, about 80% of soy sauce produced in Japan is "honjozo soy sauce", which is made using the honjozo method. **Among them, only those made from whole soybeans and wheat, without using enzymes or food additives to promote brewing, and brewed naturally for one year, are called "naturally brewed soy sauce". This is stipulated in the JAS standard and quality labeling standard for soy sauce. ** "Naturally brewed soy sauce" is not suitable for mass production because it takes a lot of time and effort, so it is said that it is rarely produced today, and it is said that it accounts for less than 1% of soy sauce production in Japan.