It is added the rich flavour of sanon sugar and the umami of Hokkaido-grown Rishiri kelp to dark soy sauce, then finished it off with real mirin and sake for a delicious flavour.

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濃口しょうゆに、三温糖のコクと北海道産利尻昆布の旨みを加え、本みりん・清酒で風味よく仕上げました。