During the Edo period, to call something ‘Ohitachi’ meant that it was of the highest value. This premium quality soy sauce is made using a many-hundred-year-old method, where soy beans and wheat are left to ferment gently in wooden barrels for a year, giving the ingredients time to ferment slowly and get to know each other. The resulting soy sauce is rich in umami flavour and a perfect condiment for your Japanese meals.
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