Nihon Chomiryo Tabi
Kurosawa Shoyu Fujiju Katsuo Dashi Shoyu (黒澤醤油 富士寿 かつおだし醤油)
The story behind it
Kurosawa Shoyu in Hitachinaka has been running since 1905. It still practices tennen jozo (naturally brewed, no temperature control) in cedar kioke (wooden barrels), and it has not changed a method that hands the work slowly over to the microbes living in the brewery.
Fujiju is that shoyu (soy sauce) combined with dashi from Tosa honkarebushi, fully dried bonito. Dashi shoyu is often taken as a seasoning for convenience, but when the shoyu underneath is kioke-brewed, the aroma carries in a completely different way. The flavor is savory with a touch of sweetness, and you can pour it straight onto rice with raw egg or blanched greens.
The brewery has a cafe and a fermentation class attached. This is a maker willing to show you where the brewing happens.
How to use it
Start with rice and raw egg. It also settles the seasoning for blanched greens, chilled tofu and simmered dishes on its own. Handy for nibitashi on days when you do not want to draw dashi.