Hita Murasaki Shoyu Japanese Dark Sweet Soy Sauce 500ml mirin then mix the miso with

then mix the miso with a small amount of the dashi until smooth

fermented coix seed and Inca nut oil

Usage duration: Approximately 30 days with twice daily use

and is now one of the world's three most respected blade-producing regions

The gel will turn into a milky liquid and dead skin residues will appear

Hita Murasaki Shoyu Japanese Dark Sweet Soy Sauce 500ml mirin then mix the miso withHita Shoyu, located in ita Prefecture, is originally a koji ya (maltster) established in the Edo period since 1843 and specialized in producing soy sauce, miso paste and amazake (sweet fermented rice drink). This Japanese dark sweet soy sauce is a variety of rich soy sauce mainly used for sushi and sashimi. This soy sauce base is "Kiage shoyu": a freshly extracted soy sauce that has very fresh aroma with a faint sweetness. The taste of this shoyu is