Deep richness and mellowness. A mellow taste and aroma that spreads quickly in your mouth. "Tsuru soy" is a confident product of Yamarok soy sauce that pursues "deep richness and mellowness" to the limit. This soy sauce made using the "re-stocking method" is made from raw soy sauce that has been matured for about 2 years, returned to the barrel without being made into a product, and the raw materials (other than salt) are added again for another 2 years. Charge twice. Grow slowly with the power of nature by adding twice as many ingredients and years. By using the salt of raw soy sauce, instead of salt, a deep richness, aroma, and mellowness that have never existed are brought out. Japanese Japanese food has been registered as a UNESCO Intangible Cultural Heritage. The basic seasonings that form the basis of Japanese food are fermented seasonings such as soy sauce, miso, vinegar, mirin, and sake. These enhance the taste of the ingredients and make the seasonal ingredients even more delicious and delicious. Until the Edo period, all of these fermented seasonings were brewed in "Keg". By the way, all fermented seasonings are made by the "power of microorganisms" such as lactic acid bacteria and yeasts. Rather than humans, microorganisms do. The job of humans (brewers) is therefore to help them create a comfortable or cozy environment. In other words, if we can create the most comfortable environment for them, we can produce the most delicious food. That is why I have used wooden tubs for a long time because there is an environment in which many microorganisms can live, and I borrow the power of nature. The basis of deliciousness is the bounty of nature created by microorganisms in the bear. That's why plastic containers are useless. It is useless unless it is a "wooden trough". However, with the times, brewing with wooden tubs has become less and less. There will be a cost. In other words, it doesn't pay. That is the main reason. As a result, the amount of soy sauce and miso produced by natural brewing using wooden tubs is now "less than 1% of the total". At the same time, there was only one company where the manger that manufactures the wooden tub for brewing also left. As it is, Japanese traditional culture will disappear. I have to do something. So, in 2009, I decided to borrow as much as I could, and to order 9 new troughs to Mr. Okeya. I needed a lot of preparedness, but there is no end. At that time, one word that Mr. Okeya said was powerful. Okaya said, "It's the first time since the war that the soy sauce shop has ordered a new tub." Please note In case of multiple order please contactud us before.