Ota Yohachiro shoten：kiokejikomishoyu [asaake]

Usage Scenes(Usage/Recipies)
It goes well with a wide range of dishes, including Japanese dishes such as red fish sashimi and rice with egg, as well as secret ingredients for pasta and sweets.
Specialities,Sales point
We use carefully selected soybeans and wheat, and prepare them in wooden barrels, which are the perfect habitat for microorganisms. When brewed in wooden barrels, the flavor will develop to suit the land, climate, and climate of the brewery each year. Please enjoy the aroma and taste grown in Shiogama, a port town in Tohoku.

［Supplement］
This soy sauce is produced by a member brewery of the Kioke Shoyu Export Facilitation Consortium — a group of producers working together to preserve and promote the craft of traditional wooden-barrel brewing for the next 100 years.
Countries of Trade
JAPAN ： Both direct and indirect transactions are acceptable

Size / capacity	100ml，200ml
Ingredients	Whole soybeans (from Miyagi Prefecture), wheat (from Miyagi Prefecture), salt/alcohol

KIOKE SHOYU EXPORT FACILITATION CONSORTIUM

Exhibited products	wooden barrel fermented soy sauce, kioke soy sauce, traditional Japanese seasoning, naturally brewed, fermented condiments, authentic Japanese soy sauce, artisanal sauce, umami rich, Japanese cooking, export-ready products, gluten-free options, vegan options, private label, OEM service, retail and foodservice

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