FUDODAI was originally an exchange shop and brewery in the Edo period, but it was founded in 1869 and transformed into the soy sauce industry.
To this day, FUDODAI is proud to preserve and inherit the local flavor of Kyushu Kumamoto.
It is also a project planned for FUDODAI’s 150th anniversary. Heisei nectar is made from raw materials from Kyushu, Japan, including Kumamoto ancient sake "Akasake", Kagawa Prefecture's high-grade sugar "Wasanbon", 2004 Kyushu wheat prize product Minaminoka, and Maru soybeans produced in Fukuoka Prefecture. Together with yeast, lactic acid bacteria, koji bacteria, etc. that have been stored for 150 years, it brings a traditional and delicate taste.
Using the highest-grade raw materials, coupled with 150 years of experience, technology and traditional craftsmanship, this bottle of premium-grade soy sauce is made.
Heisei soy sauce and Kanno soy sauce are sister products. The main differences are in capacity and packaging, but the taste is the same.
Capacity 100ml
Material: Kumamoto ancient sake "Akasake", Kagawa Prefecture high-quality sugar "Wasanbon" , Kyushu wheat, Maru soybeans produced in Fukuoka Prefecture
