Ohitachi soy sauce is made from soybeans and wheat grown in Ibaraki prefecture, and matured slowly for about one year in wooden vats. No other seasonings except for “Hakata’s salt.” Slowly fermented for about one year in the traditional wooden vats in traditional brewery from early Meiji era. The soft colour, clean taste, and rich aroma of this freshly pressed soy sauce enchancs the flavour of dishes.