The Okubo family, creators of clear soy sauce, began in the 17th century in Kumamoto, even before the famous castle was built. Initially, they produced sake, particularly akazake, a traditional regional sake found in their Heisei soy sauce. In 1869, the 11th generation reoriented the family business towards soy sauce brewing under the Fundodai brand. With over 150 years of history and a proud heritage, the Okubo family crest bearing the character ‘dai’ bears witness to its rich history. Today, Fundodai stands out for its aesthetic innovation. Its surprising transparent soy sauce, made by distilling koikuchi soy sauce, offers the deep flavour of traditional soy sauce with a modern, refined aesthetic.