Wakatake soy sauce Tosa vinegar 360ml

Seasoning with bonito that can be used for vinegar and cabbage sauce. In addition, it is recommended when you want to eat gyoza and grilled fish yakiniku. The soy sauce manufacturing process used for the base is performed in -house from raw material processing such as soybeans, and koji (koji making) is performed in four -day koji (generally three -day koji), which is rare nationwide. Salt water is made of seawater salt, and the flavors start fermentation by naturally growing "bacteria", which is used for generations in the warehouse without artificially adding yeast or lactic acid bacteria. The flavors are fermented and aged for more than two summer (twice in summer), and wrapped in a floating piece from one that has been aged and squeezed. Next, heat and sterilize the liquid part (raw fried) squeezed by pressure to 85 ° C. The gorgeous scent unique to soy sauce is born in this process. The burning ones are released to room temperature and filled with the container to complete the product. Please try the product of Wakatake soy sauce made with a great deal.