Great both as condiment and as toppings on rice, the product is created with sincere care using brown rice malt produced in the nature rich Suginomizu town, located in the mountains of Kaga, Ishikawa Prefecture, and the “Kotobuki” soy sauce made by Imura Shoten, a soy sauce brewery founded in 1907. Enjoy with freshly steamed rice, or as toppings on hiyayakko tofu or salad.
The town of Suginomizu thrived protecting the lush green mountains, with charcoal manufacturing as its main industry. However, as the charcoal business declined, the town has become depopulated with increased abandoned farmlands. The shop Kosaku grows produce, and manufactures and sells products in this town with hopes to continue treasuring the area’s natural environment and slow flow of time, and to fill the town with smiles. These wishes, combined with the brown rice grown by the rich nature and the pristine waters and air, culminated in the soy sauce brown rice malt product. Enjoy the traditional rustic taste of flavorful and sweet brown rice malt created by the power of enzymes from koji mold. Add a spoonful to your home’s dining table.