Oka Naosaburo Shoten Nihonichi Organic Koikuchi Shoyu (岡直三郎商店 日本一 国産有機濃口しょうゆ)

The story behind it

Shoyu (soy sauce) brewed in kioke (wooden barrel) is now said to be about 1% of the whole industry. At Oka Naosaburo Shoten in Omama, Gunma, roughly 60 of those rare barrels still stand in rows, all in active use.

The company was founded in 1787. At the foot of Mount Akagi, in a wheat-growing province where flour dishes such as udon and yaki-manju are part of daily life, it has been brewing shoyu for more than 230 years. This bottle uses organically grown Japanese soybeans and wheat, fermented and aged over more than a year by tennen jozo (naturally brewed, no temperature control) to make a koikuchi (the standard dark shoyu).

The house name means "best in Japan." It is a bold thing to call yourself, but read as a statement of resolve to keep the kioke going, it is a name you can nod at.