SALT

We use salt from the Kotohikihama beach in Kyotango city, the northern part of Kyoto. The beach is famous as “singing sand beach.Kotohikihama beach salt is carefully made from highly transparent seawater.

JAPANESE SOY-SAUCE
(regular, light and tamari soy sauce)

Our soy sauce is from SUEHIRO SHOYU in Tatsuno city, Hyogo prefecture.They use Japanese soy beans and flours to make naturally brewed soy sauces.Experience deep, aromatic and rich taste of Tatsuno city’s well known traditional light soy sauce.

FIRST BREWED SOUP

We blend well balanced Rishiri Konbu seaweed, rich and savory Rausu konbu seaweed and bloodless dried bonito as to make the most of the qualities and characteristics of Nishiki water.

KOKONOE MIRIN

We use Hon mirin (Cooking rice wine) from Kokonoe Mirin, the taste passed dawn from the Edo period.With the inherited skills, they make hon mirin at the factory in Aichi prefecture.The characteristics of their hon mirin is that elegant sweetness and aromatic scent created by Japanese rice, malted rice and Shochu.