Higashimaru Soy Sauce has been making soy sauce for over 400 years since the Tensho era, and their light soy sauce was developed to bring out the natural flavor of the ingredients, while their dark soy sauce has a mild, unobtrusive flavor. They are also particular about the ingredients they use, and produce it locally, working with local contracted farmers. This dashi soy sauce is a combination of light and dark soy sauce, with the flavor of oyster extract from Harima-Nada, which brings out the flavor of the ingredients while adding a strong flavor. The flavor of oysters from Harima-Nada is combined with dashi made from bonito and kelp, resulting in a mellow, rich flavor.