We brew our sake in cedar barrels that have been in use for over 120 years since our founding, and we spared no effort and time in making the koji.

We use carefully selected domestic ingredients, visiting the producers directly to see how they are grown.

The base soy sauce used is our own brewed soy sauce that has been aged for a long time in cedar barrels, and all of the stock is made using carefully selected domestic ingredients.

Japan is overwhelmed with the production of "dashi soy sauce," but the flavor of much of it is determined by sweeteners (additives) such as amino acids and glutamic acid.
Our restaurant uses ingredients that are completely free of additives, and our soup stock, which is carefully extracted over a number of processes over a long period of time, has a distinctive richness and mellowness.
We have created a dashi soy sauce that will enhance the flavor of your dish without interfering with the taste of the ingredients.

Ingredients: Soy sauce (honjozo) (contains soybeans (domestic), wheat (domestic)) (domestically produced), mirin, sake, brown sugar, salt, dried shiitake mushrooms, kelp/alcohol (contains soybeans and wheat)

[Best before date] 1 year from date of manufacture

[Storage method] Avoid high temperatures and store in a cool, dark place. Refrigerate after opening.

Yuzu ponzu is made with our store's long-aged cedar barrel-brewed dark soy sauce, and thick, rich kelp from Hokkaido.
This authentic ponzu sauce is made with plenty of yuzu juice from Tokushima. All ingredients are carefully selected domestically produced.

Ingredients: Soy sauce (honjozo) (contains soybeans (domestic), wheat (domestic)) (domestic production), yuzu juice, mirin, sake, rice vinegar, dried shiitake mushrooms, yuko juice, kelp (contains soybeans and wheat)

[Best before date] 6 months from date of manufacture

[Storage method] Avoid direct sunlight and store at room temperature. Refrigerate after opening.

This is our specially made dashi soy sauce that has been smoked, giving it a deep, smoky aroma.

Smoked soy sauce goes well with everyday dishes such as sashimi and tofu, but it also goes well with egg dishes such as egg on rice and tamagoyaki. It also gives grilled fish, vegetables, and meat a savory flavor similar to that of a BBQ. It can be used in a variety of situations, just like dashi soy sauce.

Ingredients: Soy sauce (honjozo) (soybeans (domestic), wheat (domestic), salt), mirin, sake, raw sugar (sugar cane), dried bonito, dried mackerel, kelp, dried sardines/alcohol (contains soybeans, wheat, mackerel)

[Contents] 100ml

[Best before date] 1 year from date of manufacture

[Storage method] Avoid high temperatures and store in a cool, dark place. After opening, store in the refrigerator and consume as soon as possible. The stock will settle to the bottom of the bottle, so shake well before use.