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

Our Sudachi Ponzu is made with our store's rich soy sauce, which has been aged in cedar barrels for a long time, and is made by slowly simmering thick , rich kelp from southern Hokkaido and bonito flakes, a specialty of Kagoshima Prefecture, to create the first stock, and then using plenty of Sudachi juice from Tokushima to create a ponzu sauce full of the aroma of Tokushima Sudachi.

Sudachi juice is one of Tokushima's most representative citrus fruits, with a gentle fragrance. Adding the aroma of sudachi to any ingredient will whet your appetite.
This ponzu has a soft, pleasant sudachi aroma that 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 hotpot, but also tofu and meat dishes.

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

About Hama Soy Sauce Brewery

Founded in 1897, the company has built a tradition in its brewery next to Tatsue-ji Temple, the 19th temple on the Shikoku Pilgrimage, where the legend of Kukai remains. The company produces soy sauce using a natural fermentation method passed down through generations, fermented in cedar barrels. This traditional method is extremely time-consuming and difficult to mass-produce, but the taste of this handmade product, crafted with great care, is something special. Even as times change, the company's mission is to continue pursuing the authentic taste of the product, adhering to its long-term fermentation method.

The secret to its deliciousness

What Hama Shoyu values ​​most in its manufacturing is the ingredients.

The raw materials used in our soy sauce, including salt, soybeans, and wheat, are all carefully selected domestically produced.

"salt"

More and more people are becoming health-conscious and 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. Upon visiting the site, I was impressed by their attention to detail, such as hand-weeding. They are characterized by their 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 it's 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 contents

【raw materials】

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

[Contents]

300ml

【expiration date】

Separately stated on the product label

[How to save]

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