Aoi Rakkyo “Homare”

Aoi rakkyo reborn with Nikko soy sauce “Homare”

The ingredients encourage lactic acid fermentation as before, and are kept for over two years.
Domestic large radish pickled in white wine and sweet vinegar.

Carefully selected large balls are available for an incredibly long period of time.
You can't get this flavor without marinating it.

Nikko Toshogu Shrine special presentation three-stage soy sauce made in 2015
Otama rakkyo finished with Fudai Soden ``Shijiro''
With its unique taste, it has definitely gained a growing number of fans.

However, in place of Shijiro, who will probably never build it again,
The birth of a new soy sauce feels like fate.

Nikko soy sauce “Homare” launched in 2020

Sake lees from Junmai Ginjo ``Nikko Homare'' from Watanabe Sahei Shoten, a local sake brewery.
Nikko Toshogu Shrine Special soy sauce ``Fudaisouden'' production process,
Pursuing the sweetness derived from rice, this bottle is filled with the mysteries of Japanese sake.
Nikko soy sauce "Homare".

This soy sauce was used for finishing instead of "Shijiro",
The second generation Aoi Rakkyo “Homare”

This item changes its expression depending on the year.
We hope this is the flavor you're looking for.


*This product will be delivered by [normal temperature delivery]. In some cases, items may be sent together with cool delivery (refrigerated/frozen) products.