Tokoshie (Honjozo)
Mie Prefecture-grown whole soybeans "Fukuyutaka" and Mie Prefecture-grown wheat "Nishinokaori"We use domestically produced salt and the koji is made by hand by our craftsmen.This is a genuine soy sauce that has been aged in wooden barrels for over a year.
The various flavors are carefully extracted over a period of one week using a Kirin-type press.
Inishihe (re-brewed)
"Re-brewing" is a method of brewing soy sauce again using soy sauce that has already been made, instead of salt water.
Using whole soybeans "Fukuyutaka" from Mie Prefecture, wheat "Nishinokaori" from Mie Prefecture, and domestic salt, craftsmen make the koji by hand and then mature the various flavors in wooden barrels for over two years before carefully squeezing them out with a Kirin-type press.
Inishihe 200ml (re-brewed) Recommended
1242 yen(tax included)
Inishihe 100ml (re-brewed)Notice
810 yen(tax included)
Shinobi Ten Years (Re-brewed)
"Ninjuunen" is a special soy sauce made by pressing various ingredients that have been "hidden" in wooden barrels for about ten years to commemorate the 130th anniversary of our founding. Enjoy the deep, lustrous color and rich, powerful flavor, just like a jet-black ninja.
Shinobi Ten Years (Re-brewed) 100mlNoticeRecommended
810 yen(tax included)