A shoyu and miso brewery since 1827, Matsuai has spent two centuries perfecting their flagship soy sauce. Rich, full-bodied, and packed with umami because it uses marudaizu, whole soybeans. Unlike standard soy sauce made from crushed and defatted soybean meal, which ferments quickly and has a simpler flavor, marudaizu takes its time to break down, releasing the beans’ natural oils and depth of flavor. The final soy sauce has a smooth, balanced taste and a fragrant, savory aroma.

Mellow aroma and rich flavor

Perfect for sushi and sashimi because its rich umami enhances the natural flavor. It also works well for dipping, drizzling, or simmering.