This soy sauce is made with dashi from Hokkaido-grown ma kelp and Hidaka kelp, and is characterized by its elegant aroma and rich flavor. It is based on "whole soybean raw soy sauce" and is made with dashi made from 100% Hokkaido-grown ma kelp and Hidaka kelp, so your dishes will have a rich flavor. It can be used in your everyday dishes, from dipping eggs on rice and boiled vegetables to cooking simmered dishes.

The container is a double-walled "sealed eco bottle" that keeps the soy sauce from coming into contact with air, and will maintain the freshness and flavor of the dashi stock for 120 days when stored at room temperature after opening. The bottle is a "push-type" bottle that dispenses soy sauce when pressed and stops when returned, so you can freely adjust the amount poured, from a single drop to the desired amount, and its shape makes it easy to pour with one hand.