This exceptional Usukuchi Shoyu is a lighter soy sauce, brewed for 2.5 months during summer, and up to 8 months during wintertime. The resulting product is a delicate, complex and balanced in flavor soy sauce, that is saltier and lighter in color than other soy sauce. It is used for seasoning dishes such as soups, simmered dishes, vegetables sauté and sauces.

Located in the South-West of Japan, near the Ibogawa River that flows through Tatsuno City in Hyogo Prefecture, Suehiro Shoyu has been brewing Usukuchi soy sauce using traditional methods since 1879 and has made a commitment to continue their traditional brewing methods. Maintaining that commitment is not easy - there used to be 60 shoyu breweries in Tatsuno City, but now there is only a handful left. They brew in small batches in fiberglass tanks, not the cedar tanks used by other brewers. The secret lies in the wooden building housing the tanks, where the specific strains of beneficial bacteria live, giving their soy sauce its unique taste.