幕末のソイソース
Naturally brewed soy sauce is rare, currently accounting for less than 1% of all soy sauce production in Japan. Made only from whole soybeans and wheat grown in Fukui Prefecture, it is fermented and aged for one year in its natural state, without using any enzymes or food additives to promote brewing. This is a reissue of Muroji's "Kiku Soy Sauce" which was first exported from Japan to Europe 150 years ago.