McDonald’s is excited to announce the launch of its highly anticipated Special Grade Garlic Sauce in the United States. Inspired by the delicious Black Garlic Sauce served at McDonald’s locations in Japan, this limited-edition condiment is a treat for the taste buds.
The Special Grade Garlic Sauce brings together the perfect harmony of garlic, soy sauce, and a hint of tangy sweetness. It’s a flavor explosion that will surely leave you craving more. And here’s a bonus for all anime fans out there: the sauce containers will feature eight different lid designs showcasing popular characters from the hit show Jujutsu Kaisen, like Yuji Itadori, Megumi Fushiguro, and Sukuna.
But there’s a catch. The Special Grade Garlic Sauce will only be available for McDonald’s app users. So, make sure to download the app and get ready to elevate your meal to a whole new level of deliciousness.
And that’s not all. Every purchase of the Special Grade Garlic Sauce will unlock a 30-day free trial of the popular anime streaming service, Crunchyroll, for eligible subscribers. It’s the perfect opportunity to immerse yourself in the world of Jujutsu Kaisen while enjoying your mouthwatering McDonald’s meal.
To share the exciting news, McDonald’s took to social media with a captivating poster showcasing the new sauce. With the caption, “I’ll show u what real jujutsu is,” the brand knows how to grab your attention.
This isn’t the first time McDonald’s has delighted anime fans. Earlier this year, the iconic golden arches were temporarily turned upside down as a nod to manga-inspired packaging in over 30 global markets. And to match the bold and dynamic spirit of classic anime heroes, McDonald’s introduced the Savory Chili WcDonald’s Sauce. They certainly know how to keep things exciting!
So mark your calendars for Tuesday, July 9, when the Special Grade Garlic Sauce lands exclusively on the McDonald’s app. It’s time to indulge in an unforgettable flavor experience. Don’t miss out on this unique collaboration between McDonald’s and Jujutsu Kaisen.
