[Sudachi Ponzu] A 100-year-old mariage of soy sauce and sudachi, used by three-star chefs

Sudachi Ponzu is made with our store's dark soy sauce, which has been aged in cedar barrels for a long time, and thick, rich kelp from southern Hokkaido and bonito flakes, a specialty of Kagoshima Prefecture, carefully simmered in the first stock, then used generously with Tokushima-grown sudachi juice to create a ponzu sauce full of the aroma of Tokushima sudachi.

Sudachi juice has a gentle fragrance and is one of Tokushima's representative citrus fruits. Adding the scent of sudachi to any ingredient will whet your appetite.
Ponzu has a pleasant, soft sudachi aroma and pairs perfectly with carefully selected dashi stock.

All ingredients are carefully selected domestically produced.

Sudachi is a citrus juice that goes well with anything, not just hot pot. It is also recommended as a soy sauce for tofu and meat dishes.

Hama Shoyu products are used in Michelin three-star restaurants, famous traditional Japanese restaurants, and airport lounges, and are highly praised by professional chefs. This is a soy sauce that you should definitely try.

About Hama Shoyu Brewery

The company was founded in 1897. Its brewery is located next to Tatsue-ji Temple, the 19th temple on the Shikoku Pilgrimage, where the legend of Kukai remains, and the company has built up a tradition of making soy sauce using a natural fermentation method handed down from generation to generation in cedar barrels. This traditional method is very time-consuming and difficult to mass-produce, but the taste of the carefully hand-made soy sauce is something special. Even as times change, the company's mission is to continue to pursue the taste of the "real thing" by sticking to long-term aging traditional brewing methods.

The secret to its deliciousness

Hama Shoyu values ​​the "ingredients" when it comes to manufacturing. They only use the finest domestically produced salt, soybeans, and wheat, which are the raw materials for soy sauce.

"salt"

More and more health-conscious people are becoming concerned about their salt intake, but salt is like a "guardian deity" that protects soy sauce (cedar barrels) from various bacteria. It acts as a guardian for enzymes and yeast, and is absolutely essential.

"soy"

They use carefully selected soybeans from Western Japan, such as Shimane, and pesticide-free soybeans from Akita. When I visited the site, I noticed their attention to detail, such as removing the weeds by hand. The soy sauce is characterized by its sweetness and thin skin. By using these ingredients, they can always provide high-quality soy sauce with peace of mind.

"wheat"

We use wheat from Mima City in the northwest of Tokushima. Wheat suited to Tokushima's climate is grown in the relatively cool lands of the western part of the prefecture. If the wheat is not of high quality, the flavor will be lost when the roasted koji mold is added. When making koji, we are keenly aware of the importance of wheat. The better the quality of the wheat used, the more richness and aroma will be achieved after several years.

Product Details

【raw materials】

Honjozo soy sauce (contains domestically grown soybeans and wheat), sudachi juice, rice vinegar, mirin, sake, salt, yuzu juice, bonito flakes, kelp

[Contents]

300ml

【expiration date】

Separately stated on product label

[Storage method]

Avoid high temperatures and store in a cool, dark place.

After opening, store in the refrigerator and use as soon as possible.

[Seller]

Awai Co., Ltd. 1-90 Kamezaki, Anan City, Tokushima Prefecture

[Manufacturer]

Hama Soy Sauce Brewery