Fundo Dai soy sauce is born from Moromi Brewery, which has been fermenting microorganisms such as yeast and lactic acid bacteria since the company's founding. We added carefully selected bonito flakes and kelp to the soy sauce, and created a mild-tasting ponzu with the juice of kopon grown in Kyushu. It can be used not only for hotpots, but also for a variety of dishes such as shabu-shabu, salads, tofu, grilled fish, and dipping sauce for gyoza.