Three-year double-fermentation process delivers deep, complex flavor
First fermentation allows natural麹菌 development for authentic taste
Second fermentation with additional麹菌 enhances smoothness and body
Versatile use as a dipping sauce, marinade, or finishing condiment
Crafted in a well-ventilated warehouse to preserve natural aroma
Summarized by Shop
Delicious soy sauce that can be enjoyed in any household
If you were asked who the soy sauce maker is who loves making soy sauce the most, you would have to mention the Okamoto family. Yoshihiro Okamoto, his wife, Yasushi, and Tetsuya are so passionate about soy sauce that they can't stop talking about it. This family is truly warm an
Volume
100 ml
Fermentation Time
3 years total (first 1 year, then 2 years, then 1 year of second fermentation)