Long-term aged soy sauce prepared in a Yoshino cedar tub.
A soy sauce brewery founded in the Meiji era that makes traditional soy sauce.
There used to be many craftsmen, but now the two of us, led by our husband, are keeping the traditional taste.
We carefully make the important jiuqu that determines the taste of soy sauce in the spring, ferment it in the summer, lay it down in the fall, and squeeze it in the winter.
The signature product “Murasaki” is a rich soy sauce that has been aged for a long time.
Soy sauce prepared in a large Yoshino cedar tub over a year, and then added with jiuqu and prepared for another year.
The color and taste are darker than ordinary soy sauce, and it has a mellow richness and depth.
Recommended as soy sauce for sashimi and cold tofu.
I introduced it briefly, but when you actually come to the site, you can experience the history and tradition more concretely with the locals.
We look forward to hearing from you in Japan！
Thank you for reading to the end！
Also, I would like to post an interesting part of Kansai.
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