Umi no Sei Umishibori Shoyu is an ultra-rare, domestically produced, organic JAS raw soy sauce.

*Raw soy sauce is soy sauce to which nothing other than salt has been added.

It is made with very rare organic JAS domestic soybeans and domestic wheat, natural water from near the summit of Mt. Shiro in Chichibu, and the traditional sea salt "Umi no Sei."

It is fermented and aged slowly for over a year using the natural brewing method in cedar vats.

This is pure soy sauce, not diluted with salt water.

It is also certified organic JAS as a soy sauce.

This is a flavorful and luxurious soy sauce made by squeezing only the delicious parts from a rich moromi (fermented mash) produced using the "Tomizu" (ten-water) method, which uses a higher ratio of soybeans and a reduced amount of brewing water.

Furthermore, the "low-temperature pasteurization and rapid cooling" method preserves the flavor of freshly squeezed raw aged soy sauce, while the heat treatment creates a fragrant, deep, and mellow aroma.

It is a common dark soy sauce that can be used in any dish.

The umami, sweetness, and richness brewed by the traditional sea salt "Umi no Sei" from very rare domestic organic soybeans and wheat will make various dishes delicious.

*All ingredients, including salt, are domestically produced.

*All salt (salt content) used is the traditional sea salt "Umi no Sei."

*No chemical seasonings (amino acids, etc.), colorings, etc., are used.