The primary maker, Takada, provided the shoyu to lord Yoshikawa and acquired the "sweet dew" ( kanro ) of his appreciation, whence the shoyu derived its name. It kept this name until the 1960s, best amino acids manufacturer when the federal government set shoyu requirements and renamed it saishikomi ("re-fermented") or saisei ("remade") shoyu.
¡Bienvenido!
