Soy sauce made with Nobiru fish grown in the climate of Miyama

Matured soy sauce with wild garlic (nobiru)

A delicious wine made over time and with great care

After the rainy season ended, we carefully turned the soy sauce mash over every three days for a month, allowing it to breathe slowly, and then once a week for three months.

The soy sauce that has been fermented in this way is pressed in December after being heated over a wood fire, resulting in a natural flavor that is both fragrant and mellow.

We also added wild garlic (nobiru) harvested in season. Each one is carefully peeled by hand and slowly marinated in soy sauce.

It harmonizes with a variety of dishes, including sashimi, tofu, natto, and fried rice, and can also be enjoyed as a fragrant vinegar soy sauce by adding vinegar.

This soy sauce lives with the seasons, allowing you to feel the blessings of nature and the warmth of human hands.

Stretchable soy sauce ingredients:

Soy sauce ( domestic soybean koji, domestic barley koji, Ako sun-dried salt, Miyama spring water), Miyama natural nobiru, mirin, kelp, hawk's claw

Contents: 80g

✓ Delivery∶
Your order will be delivered to your home via refrigerated shipping. Please see here for details on shipping fees. *Frozen items and some room temperature items cannot be packaged together (if you purchase this item together with items that cannot be packaged together, we will contact you regarding additional shipping fees).