A shoyu and miso brewery since 1827, Matsuai has spent two centuries perfecting their flagship soy sauce. It is rich, full-bodied, and packed with umami because it uses marudaizu, whole soybeans. Unlike standard soy sauce made from crushed and defatted soybean meal, which ferments quickly and has a simpler flavor, marudaizu takes its time to break down, releasing the beans’ natural oils and depth of flavor. The final soy sauce has a smooth, balanced taste and a fragrant, savory aroma.