Yamaroku Shoyu

Traditional Soy Sauce aged for at least 2 years in kioke

Handcrafted in Yasuda, Shozu-cho, Japan

Yamaroku Shoyu is a family owned and operated business that has been around since the Meiji era (1868-1912) in Japan. Since then, it has been adhering to the traditional method of making soy sauce for over 5 generations.

Yamaroku - 4 Year Aged Tsuru Bishio Japanese Soy Sauce Sold out
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Yamaroku - 4 Year Aged Tsuru Bishio Japanese Soy Sauce

Yamaroku Tsuru Bishio is a rich, mellow Japanese soy sauce that has been aged for 4 years in kioke, the traditional wooden tub used for ferment...

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Five Generations of Making Soy Sauce the Traditional Way