Horaiya’s rice malt is fermented and matured with soy sauce. Fermentation with koji rice malt makes the soy sauce mild and less salty. A sweeter and thicker finish that complements tofu, sushi and sashimi.

通常の醤油と比べるとトロみがあり、お刺身や冷奴、卵かけご飯などにかけて味わうのがおススメです。