Orthodox tsuyu with simple ingredients. A full-fledged tsuyu that is boiled in-house from bonito flakes. 4~5 times for noodle soup, 8 times for simmered dishes. It can also be used straight for egg-covered rice and natto. [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.