This product is a sanbaizu made with carefully selected seasonings and faithfully reproduced from a recipe by Kazuki Arai, Executive Chef of the White Inn Takasaki. The vinegar used is a still-fermented vinegar produced by Torii Foods, which is the only company in Japan that produces Worcestershire sauce using wooden vats in Hamamatsu City, Shizuoka Prefecture. Mirin (Japanese sweet cooking rice wine) is produced by Kankyo Shuzo, a brewer in Hekinan City, Aichi Prefecture. Soy sauce is made by Aritaya, using soybeans and wheat grown in Gunma Prefecture, and naturally brewed in a stone warehouse from the Meiji period.
Soy sauce (including soybeans and wheat, manufactured in Japan), brewed vinegar, mirin, sugar, lemon juice, kelp
1.65 in x 1.65 in x 5.04 in
12 Months, Room Temperature
wheat, soybeans(from soy sauce)
Founded in 1832 as a soy sauce brewer, Aritaya celebrated its 190th anniversary in 2022. Since its founding, the company has stubbornly maintained the production of "naturally brewed soy sauce," which is fermented and matured solely by the power of natural indigenous bacteria (kura-attached yeast). Using only domestic soybeans, wheat, and salt, and fermenting and maturing for at least two years in a stone storehouse (earthenware brewery) that has been in use for more than 150 years, the company continues to produce "Naturally Brewed Soy Sauce (1-stage preparation)" and "Naturally Double-Brewed Soy Sauce (2-stage preparation, 3-year brewing)" with the natural brewing method (production is estimated at 1%), which is already rare in Japan.