Golden flute spring, summer, autumn and winter dashi 1 L

Product Introduction Fueki Soy Sauce History and Walking The taste and technique of 200 years of the founding tradition of Kansei are Kansei (1789). Since the Edo period, we have begun making soy sauce in Kawashima, which is blessed with rich nature, flourished as a granary area of ??the Kawagoe clan. Since then, it has been nurtured by continuing to protect traditional brewing methods and only carefully selected round soybeans and wheat, and fermented and aged slowly over a year to two years in large cedar tubs. The soy sauce made over time without being impatient can create a soy sauce with a fragrant and mellowness. In particular, the dark soy sauce "Kinju soy sauce" and "Kin flute soy soy sauce", which are known as "Kinji", are products that have been well received even if the times have changed. Through the two summer, the salt is removed over time, making it round, and the original taste of soy sauce stands out. In addition, the "gold whistle -reduced salt soy sauce", which uses its own technology and cuts only the salt only with the same umami ingredients, has been well received in recent years. Furthermore, in line with the needs of the times, we also work on various product development based on "gold flute soy sauce". We deliver. It is a full -fledged soup that makes the most of the handmade technique in front of the board, mainly based on the bonito plate shiitake mushrooms, based on the "store -built -in gold flute soy sauce". It fits any dish throughout the spring, summer, autumn and winter. Recipe Contents1000ml/500ml raw material namesoy sauce (Hon brew) Sugar salt and bonito -bonito extract How to save alcoholAvoid direct sunlight and save at room temperature (refrigerated after opening) Shelf expiration date1 year raw material and ingredient soy sauce. (Hon brewing) Sugar Salt Salt Salt Salt Salt Salt Shrine How to use Konbuyakata Alcohol Alcohol Alcohol Spring, Summer, Fall and Winter 1L 1L is based on "gold flute soy sauce" based on round soybeans only as a raw material. 。 How to eat / usageCold Mugi tempura Tsuyoshi Oden boiled udon -fried tofu soba tsumentsukiyaki Yaki tofu can be used for all dishes such as cold Yuko.