Nihon Chomiryo Tabi
Yamae Takachihokyo Tsuyu Umakuchi (ヤマエ 高千穂峡つゆ うまくち)
The story behind it
Miyazaki gets through summer on somen and hiyajiru, and this bottle of Takachihokyo Tsuyu is usually sitting right next to them.
It comes from Yamae Shokuhin Kogyo, founded in 1871, which has been brewing miso and shoyu in Miyakonojo for more than 150 years. Groundwater from the Kirishima range goes into the brewing water, and katsuo dashi is combined with honey. The result has been the best-selling straight tsuyu in Kyushu for 9 years running, and it is the company's flagship.
Umakuchi in the name is Kyushu shorthand for a flavor that is neither dry nor sweet but simply good. A tsuyu named for Takachiho, the land of the old myths, still holds up the Miyazaki summer table.
How to use it
For somen, hiyajiru, and kamaage udon. It is a straight tsuyu, so use it undiluted. It also works on a raw egg over rice and as the seasoning for simmered dishes.