The sake is brewed in cedar barrels that have been used for over 120 years since the company was founded, and a great deal of time and effort has been spent on making the koji.

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

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

Japan produces an abundance 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 broth is carefully extracted over a number of processes over a long period of time, resulting in a rich, smooth flavor.
It is a dashi soy sauce that enhances the flavor of the dish without interfering with the flavor of the ingredients.

Ingredients: Soy sauce (honjozo) (contains domestically produced soybeans and domestically produced wheat) (domestically produced), mirin, sake, raw sugar (sugarcane), dried shiitake mushrooms, kelp

[Best before date] 18 months from the date of manufacture

[Storage] 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 as a base, and thick, rich kelp from Hokkaido,
This authentic ponzu sauce is made with plenty of Tokushima-grown yuzu juice and all ingredients are carefully selected domestically produced.

Ingredients: Soy sauce (honjozo) (contains domestically produced soybeans and domestically produced wheat) (made in Japan), yuzu juice, mirin, sake, rice vinegar, dried shiitake mushrooms, yuko juice, kelp (contains soybeans and wheat)

[Best before date] 18 months from the date of manufacture

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