The ultimate flavor created by traditional methods and long-term aging. Perfect for finishing sashimi with soy sauce and meat dishes. Rich and mellow sweet umami and richness. Daitoku-re-brewed soy sauce is slowly and carefully prepared. After two cycles of fermentation and aging, re-brewed soy sauce is produced. This flavor, made without cutting raw materials or cutting time, simply entrusted to the activity of microorganisms, was once called Ganro Soy Sauce. The umami and sweetness brought by soybeans and wheat. Enjoy the ultimate taste born from the power of nature. Made with 100% domestically produced whole soybeans, which account for less than 2% of the total soy sauce. Made from domestically produced soybeans, domestic wheat, and Sakito Island's flat kama salt 'Nippon no Umi Salt,' made without chemical seasonings or synthetic preservatives, and produced naturally through long-term aging. You can enjoy it with peace of mind without worrying about post-harvest contamination or genetically modified crops. [Details of Ingredients Used] We use domestically grown soybeans (from Hyogo, etc.), wheat from Hyogo Prefecture, and the Hiragama salt from Sakito Island, known as 'Nippon no Kaishio.' *For more details, please contact us.