The Yamaroku Tsurubishio Shoyu is a premium Japanese barrel-aged soy sauce made of high quality natural ingredients and by following traditional techniques.
Tsurubishio Shoyu has dark, almost black color, very rich and strong scent, and mellow taste.
The soy sauce is aged in large wooden barrels 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 the others is Yamaroku's "re-preparation method". While conventional 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 and full.
Close the bottle cap tightly once opened, and store it in a cool and dark place. Avoid direct heat or sunlight.
- Ingredients: Whole soybeans, wheat, salt
- Net contents: 500ml
- Made in Japan
- JTJeffrey T.Verified BuyerRated 5 out of 5 stars11/3/24Umami in a Bottle
This Shoyu is a different food group than the Soy you might find from Kikoman in a supermarket. We use this in marinades and such; it adds a depth of flavor that is incredible and worth the premium price versus supermarket brands. We use Tamari from JT for Sashimi and this for everything else where a Soy is called far.
- NHNEAL H.Verified BuyerRated 5 out of 5 stars10/6/24Best ever
Made my baked rice with soy sauce with the Yamaroku Tsurubishio Shoyu Barrel Aged Japanese Soy Sauce. The grandkids loved this one too. The critics said it the rice tasted So much better than the store bought soy sauce.
- SOSadako O.Verified BuyerRated 1 out of 5 stars9/24/24Yes, it is very smooth, but I do not like the flavor
I am sorry this is not my liking. I used for Sashimi, but did not add anything special.
- MSMikhail S.Verified BuyerRated 5 out of 5 stars7/11/24Fantastic soy source
There is one problem with this soy sauce, if you have good taste buds you cannot use almost any other soy souse anymore, as is simple doesn't taste good enough on your table. I have probably 5 or 6 bottles of our soy sauces like kikkoman or similar and I am afraid to say that I will have to get rid of them as they became unusable in my kitchen they simply have no flavour if compared to Yamaroku.
- SPSidney P.Verified BuyerRated 5 out of 5 stars5/20/23By far the best shoyu ever!
In Hawaii, shoyu is a main staple. The top selling brands are Aloha and Kikoman. Yamasa is third but the the best of the three and the most expensive. Aloha and Kikoman are extremely harsh and very dark. Yamasa is quite mild has a slight caramel color. Yamaroku has a much stronger caramel color (on the outer edge of the bowl) and is extremely mild and a flavor unlike anything else.
- DMDiane M.Verified BuyerRated 5 out of 5 stars2/19/23Yama Roku Tsurubishio soy sauce
This is the best soy sauce I’ve ever had☺️
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