A reduced salt soy sauce which you can enjoy free from worries about the salt content
It is made using sake, salt mold, vinegar, soy sauce and miso, making it a kind of Sashisuseso.
The cut A5 ranked beef that Sakutsuki uses is sent to their kitchen in Yamagata Prefecture and at that same place they make their curry by hand, which disallows using mass production methods, and in addition every month they are only able to make a limited quantity.
They have used 100% high quality Japanese ingredients that have been grown using organic fertilizer and then it has been manufactured without additives, without coloring, and without any kind of changes to the ingredients.
Two techniques featuring together! Esprit of Paris with carefully selected ingredients from Kyoto and the traditional beauty of Kyoto’s Yuzen dye.