Soy sauce koji is full of flavor made with handmade koji grown from rice. At the source of the Muko River, where fireflies fly around in Tamba Sasayama City, Hyogo Prefecture, rice without the use of reduced pesticides and chemical fertilizers was grown and prepared into koji. Organic soy sauce is combined with it and slowly fermented naturally. It is characterized by its deep flavor, aroma, and mellow taste. Recommended usage ・As a dip for sashimi and vegetables ・Soak the sashimi overnight and make a pickled bowl ・For seasoning meat and fish, stir-fries, and pickled dishes ・A spoonful on egg rice or natto It is a versatile seasoning that can be used not only in Japanese food but also in a wide range of dishes to determine the taste.