Hare no hi no Shoyu is a soy sauce characterized by a “rich and deep umami,” “natural sweetness and mild saltiness without sharpness,” “aromatic fragrance that stimulates appetite,” and a “clean and refined aftertaste.” It is naturally brewed in wooden barrels using carefully selected domestic ingredients and a yeast strain miraculously discovered from 45 years ago. Through a very rare method called “Jusui Shikomi,” which reduces the brine solution by 20% compared to typical soy sauces, we have successfully intensified the umami, sweetness, and mildness of the ingredients. Hachimaru Co., Ltd. is a soy sauce manufacturer founded in Bunsei 11 (1828), and has been producing and selling soy sauce for over 190 years in Makinohara City, Shizuoka Prefecture (formerly Sagara Town), surrounded by the grand Makinohara Plateau and Suruga Bay. Loved by the local people, we are committed to carefully crafting our products with a focus on flavor. Although we withdrew from in-house brewing during the post-war high economic growth period by integrating brewing operations, we decided to resume in-house brewing after 45 years with the desire to learn more about soy sauce as a soy sauce maker, to create our own soy sauce, and to show the brewing process to children during factory tours to convey the importance of Japanese food culture. Shortly after we began experimental brewing with selected ingredients, a tornado struck, and the yeast used in brewing 45 years ago was discovered in the collapsed warehouse. We used this yeast to brew our soy sauce. With a commitment to the ingredients and brewing methods, we have created a soy sauce rich in flavor and aroma. “Hare no hi no Shoyu” retains its rich flavor even when diluted. When poured over chilled tofu, the natural moisture from the tofu dilutes the soy sauce, yet the umami remains strong. Additionally, the high sugar content makes it suitable for dishes like Isobe Mochi or grilled corn, providing a sweet and salty flavor reminiscent of Mitarashi sauce that stimulates the appetite. As a table soy sauce, it enhances the natural flavors of simple dishes like chilled tofu, hot tofu, sashimi, sushi, or egg over rice.

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