Kajita Shoten has been producing soy sauce since 1874 at this place in the Tonomachi shopping district, right near Ozu Castle. I cherish this “time” when I think that this taste still living in this warehouse today can only be produced by this craftsman.
Since Yasutsugu and I were born in the same year, I always feel relaxed and I was able to ask for a favor to visit the warehouse, or I could suddenly visit without an appointment :）  but every time I find myself in surprises and new discoveries. I am always encouraged by him and I became a big fan of the heartwarming personality of Yasutsugu and began to regularly use Kajita Shoten’s soy sauce.
Putting thought in the name, spending years in the brewing, carefully examining the raw materials, not adding any additives in respect to the soybean. Simply listening to the voice of the soy sauce while confirming the aroma, color and feel, one drop of gem is produced … After I understood that, I became more and more fond of Kajita’s soy sauce.
First, I open the stopper, pour it into a small dish, and admire the amber colored soy sauce. Just beautiful. And the sweetness and deep taste of soybeans when slowly carried to the mouth. “Delicious, as always.” I cannot suppress my desire to drink it all, but now when eating noodles such as somen and soba, I eat it with the “special soy sauce, sauce” which is made by diluting Kajita soy sauce with water :）
It’s no wonder there are many “good” people around Kajita Shoten who are seriously facing food and its material, people who are particular about food, people who are actively moving to send out voices of body friendly food, and so on.
Only soy sauce, but still important soy sauce.
Why do stores and chefs from Tokyo, Osaka, or even top-class chefs overseas use this soy sauce made from a small warehouse in Ehime? Please try it and find out on your own.