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.
This method of cultivation, that sees carrots being left to rest under the ground even once snow has fallen, is also a tradition of the local area which has been passed down generation after generation by the farmers of this snowy land. This carrot juice, which has lived under the snow, has been made in pursuit of taste, and without sparing neither time nor labor.