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Made in the Hyogo Prefecture, the birthplace of soy sauce. Suehiro has been brewing soy sauce for more than 135 Years. Their smoked soy has an extraordinary natural smoke flavour, yet a subtle soy taste, which raises the flavour of your dish and leaves a pleasant umami aftertaste. Made with Japanese soybeans, smoked naturally and without any chemical additives.
The Harima district, in particular the town Tatsuno, has prospered from it's reputation for making soy sauce. During the Edo period the lords of Tatsuno, as well the upper class, encouraged and ensured the protection of their soy sauce heritage.
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The process for making this premium soy sauce still remains the same as it did 135 years ago. Small production batches overseen by approx 10 experienced staff, called the Kuran, ensure consistent quality without the use of industrial production facility.
Tatsuno is located northwest of Harima Plain and is blessed with a mild climate specific to the Seto Inland Sea. It's soft water from the local river is most suitable for making soy sauce, which is indispensable in Japanese cuisine.
