“Saigo-no-itteki,” which means “the last drop” in Japanese, is a fish sauce developed by Niigata Kaiyo High School students in 2013 with the aim to make an effective use of salmons that return to the rivers in Itoigata City in Niigata to spawn. Whole salmon is fermented in soy sauce malt to reduce the fishy smell while bringing out condensed umami flavors. Just by adding a spoonful of the sauce to the dishes, it gives rich umami and aroma of the salmon while boosting the tastes of the ingredients. Particularly, when used in oil pasta, fried rice, stir-fried vegetables, soups and sashimi soy sauce, you can enjoy enhanced flavors at home. In November 2020, a sweeter version with less salt was also launched so that it can be used more easily during meals. The teacher who was leading the high school students at the time of the product development has recently started his own company which manufactures and sells its own products while also engaging in the capture, artificial insemination and release of salmon fry into the rivers in the city. The company aims to establish a sustainable food industry model by managing valuable marine resources.