Yamato Panzu 275ml Bottle Yamato Touki Yamato Tachibana used

Explanation of the Product Extracting an extract from "Toki Toki", which has been cultivated in Nara, Nara is hand -picked and squeezed with "Yamato Tachibana", which is said to be the only ancient species in the Japanese archipelago.・ “Junmai vinegar” made of “Honzo -brewed soy sauce”, which uses domestic raw materials of the Ikaruga “Nishiki Oil”, is made of sake bass from Nara and Kashihara. Western -style ponzu that is finished with white wine with the blessings of Yamato. Preservatory coloring chemical seasonings can be used with no use. Ideal for meat dishes salad hot pots. Nishiki soy sauce specialty ▼ "Water" "Water" creates the color and flavor of soy sauce. Nishiki soy sauce uses good quality groundwater in Ikaruga -cho, Nara Prefecture, which affects quality. The water source is a very high purification water that stays in the Nara Basin through Kyoto, which is located in Lake Biwa. Minerals rich in clear water activate yeast to improve fermentation and create unique umami and colors. "Yeast bacteria" Yeast that creates soy sauce and individuality. Nishiki soy sauce has been used for brewing soy sauce for generations of self -cultured "Nishiki yeast". The yeast is more suitable by seeing the taste of soy sauce that cultivated and fermented yeast in multiple warehouses. It is a yeast that has been established by repeating this trial and error that is fermented and selected again. "Production" The yeast born in the climate of Ikaruga is called "Nishiki Soy sauce yeast", and we are working hard to create an environment where the yeast is the best. It produces high extracted soy sauce with fermented philosophy centered on yeast life. Raw ingredients, ingredients brewed vinegar (sugar glucose sugar liquid sugar) soy sauce (including wheat soybeans) Salty white wine mirin citrus juice (Yamato Tachibana) Konbudashi Konbuda Katsubushi Dashi Yeast extract How to use it How to use meat dishes salad dressing Simple hot pot. Ideal for.