It is the completion of the soy sauce. This soy sauce, was charged in mid-February, it was aged for one year. Fermentation ripening by in excess of hot season of summer advances, will be completed in time, which lowered the temperature of the autumn. For this purpose, the time in the same way as charged of miso is charged in January to February, it is so is suitable for cold charged the most.
翻訳されて、しばらくお待ちください..
