Flavor:YUZU PONZU Shoyu Brewery was founded in 1811. Since then, it has slowly brewed soy sauce and miso in the storehouse next to Shikoku Reitaku no. In Tokushima Prefecture, some companies used to make soy sauce with cedar barrels, but in a convenient time they can be mass-produced at factories. And finally, the place where it is made by traditional cedar barrel preparation has become only our storehouse in the prefecture. It takes time and labor to feed soy sauce in cedar barrels. So it may be natural to rely on machines. But we want to preserve the flavor that has been passed down from generation to generation. That is also the demand of people in the area who always put our soy sauce on the table. Because the soy sauce that has been aged over time has a completely different flavor. When you enter the soy sauce store, where about 20 cedar barrels are lined up, you will be covered in a fragrant but also tanned scent. It is a unique aroma of fermented food.
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