Sogaduke

1. Maintain product quality
-We sell Sogaduke in limited area around our factory to ensure its freshness and quality.
2. Vegetables (Radishes and Cucumbers)
-We only use qualified vegetables organic or grown in minimum amount of pesticides from contract farmers in the Nōbi Plain（濃尾平野）, Aichi and Gifu Prefectures.
-We select specific radish and cucumber. For radish, we select　Japanese white radishes, called Okura Daikon(大蔵大根) which soft and chunky texture is suitable for pickled. For cucumber, we select Japanese cucumbers, called Kinnari Santo（近成三東胡瓜） which taste is milder and almost sweet.
3. Sake Lees（酒粕） (The lees are the sediment produced during alcohol manufacturing process.)
　-We use additive-free and authentically made sake lees from Makino Shuzo（牧野酒造）, our neighbor sake brewery founded in 1743 and from Gekkeikan Shuzo（月桂冠酒造） in Fushimi, Kyoto.
4.　Process
- We are proud of our technique and recipe handed down from the founder to descendants. As of today, the founder’s grandchild elaborately crafts Sogaduke. Crafting Sogaduke takes much time and efforts. Vegetables are pickled in the salt for at least 6 months to give condensed taste and then soaked in fresh water to remove excessive salt for a night. Finally, vegetables are mixed with soften and matured sake lees after inherited secret seasoning process.