I can't make a lot of it because it's old. Domestic whole soybeans and wheat are aged in traditional wooden vats for a year and a half. The power of the microorganisms in the brewery creates a faint fruity scent. [About artisan soy sauce] A specialty store of soy sauce that unifies everything in a small 100ml bottle. We visited and selected more than 400 soy sauce breweries throughout Japan. Please feel free to enjoy the individuality of the region and its makers, such as white soy sauce, sweet soy sauce, and soy sauce prepared in wooden vats. So far, we have visited more than 400 soy sauce manufacturers. Just as there are food cultures and local cuisines all over Japan, I feel that soy sauce, which is loved by the region, has its own personality. Soy sauce is said to be a fermented seasoning made by microorganisms, but it is also characterized by the addition of a lot of human hands compared to other brewed products. The soy sauce of a meticulous maker should have a delicate taste, and the soy sauce of a challenge-minded maker should be even more unique. Lined up here are all the same 100ml small bottles. We hope that you will feel free to enjoy the confident works of each brewery.