We use the best stock made from Rishiri kelp and Makurazaki-produced bonito flakes. A well-balanced combination of rice vinegar made from domestic rice, freshly harvested dashi, and whole soybean soy sauce. It has an elegant taste with less acidity. Please use it as it is on pickled octopus and cucumber, tuna and onion slices, seafood salad, tokoroten, etc.
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