原料に地元湯沢産大豆、秋田県産小麦、粗挽きの天日塩のみ、水は枯れることなく水を蓄えた石孫の井戸水を使用した昔ながらの純正醤油。
大豆は砕かず丸大豆のまま、国登録文化財の蔵に鎮座する胴回り4メートルもの大木桶に仕込み、１年以上熟成させた一番搾りのみを使用します。古来の伝統製法を頑なに守り続けて仕込んだ天然醸造醤油です。

This is a traditional high-quality soy sauce that uses only local soybeans from Yuzawa, local wheat from Akita, sun-dried coarsely ground salt, and Ishimago’s own fresh well water. The soybeans are not crushed, but remain whole during our fermenting processes. We remain true to the traditional methods of utilizing our large four meter wide barrels that sit side by side in a nationally registered cultural property. Only the first filtering is bottled. It is a natural brewed soy sauce that has been stubbornly preserved in the traditional methods of manufacture.