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Kono Sumiso manufacturing plant Ichiban Shibori raw soy sauce 500ml
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About Kono Sumiso Manufacturing Plant Ichiban Shibori Raw
For non-heating in the squeezed most, in the rich, modest and gentle incense of habit with no taste raw unique by soy sauce original fresh aroma and two years aging of its flavor, and the name supporting role of cooking that does not interfere with the materials and broth would say. Use a degreasing processed soybean order to remove the oxidized smell of soybean oil, also remains of freshly squeezed the most soy sauce you have squeezed the soy sauce mash of two-year, which was natural brewed in cedar tub using domestic wheat (unheated) bottling is doing. Because of the Kanto-based soy sauce, I have that there is sharp neat. Because you are charged in two years cedar tub, but dark taste has a friendly color. Taking advantage of the characteristics of the raw soy sauce tofu, for over the pickles, etc., to dressing, steak sauce, ideal for sashimi. At the stage of squeezing the Ichiban Shibori and soy sauce, Masonry soy sauce bag so (Fune) full, is a way of squeezing and let flow out naturally under the weight of only soy sauce bags without pressure.
