Yamaroku Shoyu is a traditional Japanese soy sauce brewery established in Shodo island, part of Shikoku’s Kagawa Prefecture and famous for Japanese olive cultivation, the making of somen (thin wheat noodles) and the brewing of shoyu (soy sauce).
Yamaroku's soy sauce is still made in large wooden barrels called Kioke which have been used for over 150 years since the foundation of Yamaroku. The passage of time makes the lactic acid bacteria and yeasts settle tightly inside the barrels, giving the soy sauce a distinctive flavor and taste. What makes this soy sauce different from others is Yamaroku's "re-fermentation method". While other soy sauces are sold into market after 2-years-fermentation, Yamaroku once extracts the soy sauce from the barrel, puts it into the barrel again, and ferments it for another 2 years. This makes the flavor very rich, slightly sweet and full of umami.
Yamaroku's goal is to keep the process of making traditional soy sauce alive which includes to naturally ferment and brew the soy sauce for a long time in large cedar barrels called kioke. Try this authentic, traditional and artisanal barrel aged soy sauce for a distinctive and unique taste.