Wheat (Canada, Japan), salt, defatted soybeans, soybeans, sugar, sugar mixed glucose fructose liquid sugar, fermented rice seasoning/alcohol, sweetener (licorice), vitamin B1

Shokunin Shoyu No.

We want to take the utmost effort and aim for the utmost care.

This is the seventh time that the Minister's Award has been received, and the third year in a row. Kazuo Watanabe's words are always "recovery from the earthquake disaster." He also emphasizes the presence of his fellow study group members, who are organized by Takayuki Kurebayashi and others in the Fukushima Prefecture Association. "I'm even happier that 11 soy sauces from Fukushima Prefecture have been selected, in addition to the Excellence Award," says Watanabe.

One day, he saw a magazine at a soba restaurant. He took inspiration from the "kaeshi" method described there and tried to apply it to soy sauce making, which resulted in a more pronounced aroma and depth. He intuitively knew this would work, and after repeated trial and error, he sought guidance from the soba restaurant. "Although the number of work steps has increased and it will take more time, I want to aim to make the most careful soy sauce in Japan."