Yamaroku
Yamaroku Shoyu is a fifth-generation, family-owned Japanese soy sauce brewery based on Shodoshima Island in Kagawa Prefecture. The island is known for olives, somen noodles, and soy sauce brewing, making it an ideal place for traditional shoyu production.
Since its founding over 150 years ago, Yamaroku has brewed soy sauce in large cedar wooden barrels called kioke. These barrels house living lactic acid bacteria and yeasts that slowly develop deep flavor, aroma, and natural umami over time.
Yamaroku is famous for its rare re-fermentation method. After two years of aging, the soy sauce is extracted, returned to the barrel, and fermented again for another two years. This creates a rich, mellow, slightly sweet soy sauce with exceptional depth.
Choose Yamaroku for soy sauce made without shortcuts. Slow aging, living barrels, and four years of fermentation create unmatched umami that elevates simple dishes, enhances ingredients, and delivers true artisanal Japanese flavor.
