My favorite food is white rice.

Traditional manufacturing method that can be called handmade soy sauce

"This soy sauce reflects the personalities of this couple, who are committed to traditional soy sauce making. Pour it over rice and enjoy its gentle flavor and aroma."

Ingredients: soybeans (domestic), wheat, salt

Shokunin Shoyu No. 5095

First, try pouring it over freshly cooked white rice.
The soft, wafting aroma and gentle, permeating flavor are sure to warm your heart.
We still brew in wooden barrels, carefully adhering to traditional methods such as making koji using koji lids and stirring by hand with a paddle.
Unlike major manufacturers who steam soybeans under pressure, Suzuki Soy Sauce slowly steams the soybeans without pressure.It is precisely because Suzuki Soy Sauce enjoys such careful handwork that it is able to produce such a gentle flavor.

If you want to directly experience the appeal of carefully crafted soy sauce, simplicity is best.
Add a pinch of Heiemon to freshly cooked warm rice and the gentle aroma and mellow sweetness will slowly seep into your mouth.
This dark soy sauce is aged for three years, but its color is not too heavy and it has a smooth texture. Even those who don't like strong flavors can enjoy this rich umami flavor, so it is recommended for dishes where you want to preserve the natural flavor of the ingredients.