Whole soybean soy sauce and mackerel fish sauce additive-free hybrid low-sodium soy sauce! Muroji's traditional natural brewed soy sauce "Bakumatsu Soy Sauce" is blended with "unsalted mackerel fish sauce", which contains many natural umami ingredients and essential amino acids. It is a revolutionary low-sodium soy sauce that cuts 50% of the salt content without diluting it with water and increases the umami by 25% without using food additives. ◎Salt content 8.5~9g/100g (regular koichi soy sauce is 17~18g/100g) ◎Total nitrogen content of umami index 1.88% (1.5% for special grade soy sauce) ◎It contains a lot of peptides and taurine, which lower blood pressure, and DHA, which thinns the blood. The firm taste that doesn't look like a low-sodium soy sauce with a 50% salt content is perfect for those who are contemptuous of salt. By carefully removing the oil, there is no peculiar smell of fish sauce, making it easy for anyone to taste. It has a strong umami flavor and maximizes the deliciousness of ingredients such as fish, meat, and egg dishes, so even adding a small amount will elevate your usual dishes. It goes well with vinegar and olive oil, making it suitable for making your own dressing at home. If you want to take care of your health, see also the delicious low-sodium soy sauce "umami sauce" 1. This is Japan's first delicious low-sodium soy sauce made with unsalted fish sauce (less than 9% salt). 2. Unsalted fish sauce is produced in a short period of time in a hygienic environment. (In joint research with Fukui Prefectural University, the fermentation rate of fish sauce has been increased by 30 times.) 3. The base soy sauce is a special "natural brewed soy sauce". It is 100% raw fried with no adjustment ingredients, has a high natural taste and aroma, and is rich in amino acids from plant protein. (It is produced by fermentation of koji mold, yeast, and lactic acid bacteria over time, and contains more than 300 kinds of ingredients such as amino acids, vitamins, and minerals, especially the umami ingredient glutamic acid and ester aroma) 4. Fish sauce contains a lot of amino acids from animal protein. (Especially rich in essential amino acids necessary for the human body, lysine, arginine, etc.) People feel that foods that contain ingredients necessary for the body are "delicious", so this "umami sauce" inevitably feels delicious. 5. Among fish sauces, blue mackerel is rich in useful amino acids and is rich in DHA and blood pressure-lowering peptides and taurine. The fact that these peptides and taurine lower blood pressure has also been confirmed in animal experiments at Fukui Prefectural University. 6. We are particular about additive-free and do not use any seasonings, sweeteners, or preservatives. (Sweetness is a natural umami) 7. The brewing water is made from groundwater (rich in minerals) from Mt. Hakusan pumped from 30 meters underground.