昔ながらの伝統的製法による無農薬醤油、一本釣り鮮魚からのみ生産された、伊豆田子港産鰹節、北海道利尻島天然昆布その他、厳選した原材料を使っております
I use the no pesticide soy sauce by the traditional manufacturing method, Tago, Izu Port product dried bonito, Hokkaido Rishiri Island nature kombu and others produced only by pole-and-line fishing fresh fish, the raw materials which selected carefully.