Collection: Nitanta

Based in Nakatsu, Ōita Prefecture, Nitanda Shoyu has been perpetuating the art of artisanal shoyu since 1919, through a two-year natural fermentation process. True to its local roots, it makes its sauces, ponzu, dressings and seasonings from Japanese soybeans and regional ingredients such as yuzu or kabosu. Each product is handmade in a spirit of closeness to the local people, using natural resources such as the pure water of the Yamakuni River.