79. Ecru, light 100ml

Light sake with homemade sweet sake

We often hear people say at our stores, "Light soy sauce is light in color but very salty..." or "It's a little saltier than dark soy sauce, so I don't use light soy sauce!" We would like people like you to try our light soy sauce. Mitsuru Soy Sauce's light soy sauce is made by combining soy sauce made from soybeans and wheat locally produced in Itoshima, Fukuoka Prefecture, with homemade amazake, giving it a refreshing light saltiness at first and a sweet rice aftertaste.

This homemade amazake is also amazing, made with rice from Itoshima and carefully prepared in a koji box using only water, resulting in a refreshing and refined sweetness. By combining this amazake with soy sauce, it is not just salty, but also delicious when diluted with hot water.

Use in cooking instead of salt

Unbleached and lightly seasoned soy sauces can be used for both pouring and cooking, and are great for soups and stir-fries. Using soy sauce instead of salt adds a subtle soy sauce aroma and a mature umami flavor. Of course, lightly seasoned soy sauces are great for bringing out the best in the ingredients, so potages using seasonal vegetables are especially recommended.

As a soy sauce to enjoy the flavor of ingredients

If you are using unbleached or light soy sauce as a dipping sauce, try it with white fish sashimi. Compared to the light purple soy sauce, which is also recommended as a dipping sauce, it has a stronger soy sauce flavor and saltiness at first sip. It is recommended for those who want to enjoy the refreshing light flavor and the taste of the ingredients.