This special tamari soy sauce is brewed and aged using domestically produced organic whole soybeans and sun-dried salt in barrels made of native Japanese cedar. The deeper umami and rich mouthfeel are achieved by using less water during the process.
It goes well with red meat sashimi as well as teriyaki of meat or fish. Obtained.

Once a common method, brewing soy sauce in wooden barrels is now a rare and traditional practice. We have revived such a tradition by finding and reassembling precious old wooden barrels.
This dark soy sauce is brewed and aged for two years in these reassembled wooden barrels with select ingredients such as soybeans and wheat from Shimane Prefecture, spring water from mountainous Okuizumo, and sun-dried salt. The long aging process enhances its deep umami flavour and fragrance. It goes well with a variety of dishes including fatty sashimi, tofu, and sushi. Use it to add a finishing touch to your dish, enhancing it with a rich flavour.

Our organic whole bean soy sauce uses select ingredients grown in Japan, such as organic soybeans and organic wheat. It is aged for two years in traditional wooden barrels with sun-dried salt, which creates a crisp yet full-bodied flavor. Enjoy as your regular soy sauce, and also for fatty fish sashimi, such as a yellowtail.

Our organic yuzu ponzu sauce is so flavorful because it has a base of organic whole bean soy sauce, blended with our very own rich dashi broth and other select ingredients such as organic yuzu juice produced in Japan, organic rice vinegar, organic sugar, and organic mirin. The dashi broth is made by boiling dried bonito shavings along with renowned kelp from Hidaka, Hokkaido. It goes very well with pork or chicken.