Re-brewed 6 bottles
Shokunin Shoyu No.
A good balance of richness and sharpness
They are particular about using domestic ingredients and are full of curiosity about making something a little different from other soy sauces. By brewing soy sauce for two years, they create a rich but sharp soy sauce.
A rich, long-aged product that is delicious enough to eat as is.
The aromatic aroma and deep richness of long-term aging. It can be used with tuna sashimi, meat as wasabi soy sauce, or poured over vanilla ice cream for a mitarashi-style flavor.
A rich type with a long maturation period
The aromatic fragrance and deep flavor of long-term aging. It can be used on tuna sashimi or meat as wasabi soy sauce. It is rich and fragrant, and is delicious even if you just eat it as is.
A 200-year-old brewery brews sake in wooden barrels
This is a product that Naosaburo Oka Shoten is proud of, made from organically grown soybeans and wheat from Hokkaido and aged in wooden barrels. Sukiyaki served on top of rice in a sukiyaki bowl.
Rich yet light and refreshing
Matured for over two years to condense the flavor. Made using Ginmeisui water from the foot of Mt. Fuji, this sake has a rich yet refreshing taste. It can also be used to finish stir-fried vegetables.
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Free shipping for orders over 6,000 yen
Hokkaido 1,200 yen
Tohoku 900 yen Aomori, Iwate, Akita, Miyagi, Yamagata, Fukushima
Kanto and Chubu 800 yen <br/>Ibaraki, Tochigi, Gunma, Saitama, Chiba, Tokyo, Kanagawa, Niigata, Toyama, Ishikawa, Fukui, Yamanashi, Nagano, Gifu, Shizuoka, Aichi, Mie
Kinki and Chugoku 900 yen <br/>Shiga, Kyoto, Osaka, Hyogo, Nara, Wakayama, Tottori, Shimane, Okayama, Hiroshima, Yamaguchi
Shikoku and Kyushu 1,100 yen Tokushima, Kagawa, Ehime, Kochi, Fukuoka, Saga, Nagasaki, Kumamoto, Oita, Miyazaki, Kagoshima
Okinawa 1,500 yen *Shipping to Okinawa Prefecture only: 500 yen for orders over 6,000 yen
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