Based in Nagoya, Aichi Prefecture, Morita has been brewing sake since 1665. Officially founded in 2004 in its current form, it perpetuates ancestral know-how in the production of sake, miso, soy sauce, vinegar and other fermented seasonings. Faithful to Japan's culinary heritage, it combines traditional craftsmanship - such as fermentation in wooden barrels on the island of Shōdoshima - with modern innovations to offer a complete range of products emblematic of the region.
For 1 volume of tsuyu, use 2 to 5 times the volume of water for soup stock, and the same amount for sukiyaki or stew. Do not dilute for cold dishes.
Store away from light and heat. After opening: Close tightly.
Soy sauce (wheat, soy), sugar, salt, yeast extract, shiitake extract, kombu extract / Alcohol, flavour enhancer E635, acidifier E270
Per 100g :
Energy: 93kcal
Protein: 2.2g
Fat: 0g
Carbohydrates: 21g
Salt: 11.5g