Wa!sozai専用モデル
ベーカリー世界大会優勝 大澤秀一シェフ特別監修
大正十年から守り続けてきた木桶で国産丸大豆、国産小麦を使用して発酵熟成させた醤油に再度麹を加え熟成させた醤油です。
Wa!sozai exclusive model
Specially supervised by Chef Shuichi Osawa, winner of the World Bakery Championship
This soy sauce is made by fermenting and aging soy sauce using domestically produced whole soybeans and domestically produced wheat in wooden barrels that have been preserved since 1921, and then adding koji again for further aging.
