Mizutani Shōyu Brewery：Hibikorekōjitsu Strong Soy Sauce

■ Retail: Premium supermarkets, gourmet food stores, Japanese grocery stores
■ Food Service: Japanese restaurants, Asian restaurants, izakaya, hotels, airline catering
■ Distributors / Importers: Import agents, trading companies, distributors, wholesalers

From meat dishes to fish dishes, it brings out the flavour of every ingredient.

Carefully selected and domestically grown soybeans and wheat are combined with sundried salt in barrels following the traditional method of natural soy sauce brewing practiced in Hinatsu, a town located on the eastern shore of Lake Biwa in the Japanese lake district.
The soy sauce ferments in the naturally variable climate of Hinatsu, which includes both hot summers and snow-covered winters. The sauce takes approximately 18 months to fully mature as two summers and one winter elapse. Using strictly selected ingredients and traditional processes brings out the five prominent flavors of the soy sauce to the greatest degree possible.
The result is an ideal product that we strive to produce at the Mizutani Soy Sauce Brewery: a soy sauce that makes every single day better.

［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.

AUSTRALIA ： Indirect transactions only