Yamaroku Soy Sauce Tsuru-bishio
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Our signature sauce Tsuru-bishio is our ultimate pursuit of depth, richness, and smoothness.
The saishikomi method starts with fresh soy sauce aged 1-2 years, which is returned to the barrel, fortified with additional soybeans and wheat, and aged for another 2-3 years. Using additional ingredients, time, and nature’s power, the salt from the original aging process develops into incredible depth, aroma, and smoothness
contents
145ml
Yamaroku Soy Sauce
Yamaroku produces all of its soy sauce in kioke (3000-6000 liter cedar barrels). All fermented condiments are made by the power of microorganisms like lactobacillus and yeast fungus. Maintain the ideal environment, and they will produce the most delicious condiments. That's why it's crucial to use kioke and not plastic. It's extremely difficult to control the temperature in these barrels, requiring time and maintenance, but we still insist on using them today.
