Yamaroku also runs an actual open cafe on the premise in which they offer some unique sweets such as vanilla ice cream topped with soy sauce (more on this later! One is a dark soy sauce called Kikubishio. Yamaroku's goal is to keep the traditional soy sauce making … Buy on Amazon. The name of the brewery, Yamaroku, is derived from the fact that the originator, whose name was "Rokurobei," lived at the foot of the Mt. Yasuo makes two versatile blended sauces. But if you are looking for a traditional taste, then the Yamaroku Soy Sauce and Kishibori Shoyu Soy Sauce are the most authentic soy sauces you can find anywhere in the world. Finished foodstuffs were loaded onto barges and shipped to the new capital at Edo-Tokyo and other major cities in the north, where the political and social power of the country now resided.The third major food making industry to be established in the Seto Inland Sea region was soy sauce on Shodoshima Island. When winter returns, the spores quiet down again. Yamaroku Soy Sauce's overwhelmingly popular product is called Tsurubishio. Ponzu Sauce. Next came a different kind of indispensable food—sake. ‘Tsurubishio’ actually has a very meaningful name: ‘Tsuru’ is Japanese for ‘crane’, while ‘bishio’ means ‘condiment’. Called Soy Sauce Village, the area is a unique collection of old industrial architecture, and the delightful experience of walking through it is heightened by the irresistible aroma of soy sauce brewing. Yasuo then pasteurizes the soy sauce at a relatively low 70-72 degrees in winter and 69-70 degrees in summer to stabilize it yet preserve as much of the flavors created by the spores as possible. 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. This is the best Japanese soy sauce brand. But with trends in an inherent state of flux, it’s difficult to envision a future where the traditional brewing of soy sauce is sustained. After two days, Yasuo mixes the koji with sea salt and water in the kioke barrels, creating the main fermentation mash called moromi, and, again, lets the spores go about their business for the next few months. The one that goes to the town of Kusakabe is very near to the area of the island where Yamaroku is located. Sep 7, 2016 - Explore The Gourmet Import Shop's board "Yamaroku", followed by 158 people on Pinterest. Yasuo continues the Shodoshima tradition of brewing a soy sauce for the strong, rich tastes of northern Japan, where the island’s soy sauce was shipped to in centuries past. A fifth generation soy sauce brewer and master builder of the large wooden barrels (kioke) traditionally used in Japan to ferment foods, Yasuo Yamamoto is proving the flavor benefits of the kioke barrels by the deep, dark overwhelming savoriness of the classic style of soy sauce that he is making with them at Yamaroku Soy Sauce. In Japan, cranes are regarded as … The enormous vats of fermenting soy sauce filled the air with a brothy, sweet, rich odor that promised enormous flavor for the product and delivered. Reflecting his passion and commitment to help people appreciate the craft and flavor of well-made soy sauce, Yasuo Yamamoto has made Yamaroku a delightful place to visit. When using, please add some water to dilute it to your taste, as this is concentrated type. In addition to renewing his stock of kioke barrels and ensuring the future of Yamaroku’s soy sauce, he has raised the awareness of the importance of the kioke barrels as a key tool and ingredient in making high quality fermented foods because of the millions of beneficial bacteria they harbor. As the second largest island in the Seto Inland Sea, it was a major producer of sea salt and also had large reserves of fresh water (two of soy sauce's essential ingredients.) The shed in which Yamaroku's soy sauce is made is on the right. Since, i am staying in Japan for 10 years, i haven't tasted such a fresh Soy sauce like Yamaroku Shoyu. Aware that they are living things, he goes to the brewery every day “to greet and talk to them.” He says that they, in turn, “know that someone is there.” Lactic acid fermentation takes place during this first phase of soy sauce brewing, and the shed is filled with the aroma of apples, bananas, and melons. As a consequence, there are only two manufacturers of kioke barrels left in the country and their master barrel makers are getting old. The bacteria that create the color are the "good" bacteria needed to ferment soy sauce. $1.93 + $26.13 shipping . Yamaroku Shoyu Pure Artisan Dark Sweet Japanese Premium Gourmet Barrel Aged 4 Year Soy Sauce "Tsuru Bisiho" Tsurubishio is the flagship series of soy sauce for Yamaroku Shoyu and is aged the longest between 3-5 years. This is the purest sweet and salty Shout soy sauce in the market. The item is to be shipped from US Depot. Yamaroku Soy Sauce has become fairly widely available and can be found at major department stores and speciality food shops across Japan. © 2020, Soy Sauce Japan Powered by Shopify. Anything with the term “artisan” in the title is a huge clue as to the quality of the product, and when it comes to soy sauce… The small-scale soy sauce brewery uses large cedar barrels that are over 150 years old. Yamaroku Kiku Bisiho Soy Sauce excels as a dip for sashimi, grilled fish, and sushi. We loved our tour and tasting at Yamaroku Shoyu. Ferries from Takamatsu will take you to a number of ports there. Also known as Tsurubishio, this is Yamaroku’s signature soy sauce. Yamaroku makes only two kinds of soy sauce. One is a dark soy sauce called Kikubishio. The website also provides a wealth of information about artisanal soy sauce and their featured brewers as well as a number of delicious recipes and tips on how to cook with soy sauce. Because of its full body, all-purpose flavorings, and deep umami, it can also be used as a kakushi-aji for soups, stews, curries, and other braised dishes like Japanese nitsuke, oden, and sukiyaki and similar types of braised Western dishes, as a dipping sauce for heavier foods like gyoza dumplings, and as a glaze for teriyaki and marinade for all types of barbecues. What’s more he is leading a nation-wide effort to renew the craft of making kioke barrels and assert their role as a key ingredient in making fine soy sauce. ), yakimochi (grilled rice cakes) basted with soy sauce and Japanese custard with soy sauce (also an iced version! Since its founding, ownership of Yamaroku has been … The kioke at Yamaroku are 2 meters high and 2 meters and 30 centimeters wide and hold 5,700 liters of … He believes his role is to nurture and care for them. His impact has been remarkable. Of course, various Japanese restaurants are using this condiment as a secret recipe for their dishes. Yasuo begins making new soy sauce each winter, from November to March, when the cool air is pure and the low temperatures allow the spores to start working slowly and gently. Although the flavor of Yasuo’s soy sauce changes each year, sometimes in subtle ways, sometimes in more significant ones, he knows how to blend the batches to create consistent flavor. Best Dark Soy: Lee Kum Kee Dark Soy Sauce at Amazon "Slightly thicker than your usual soy sauce, this pick is best for drizzling over veggies or used as a dipping sauce." Like ponzu it can be used on tofu, salads, pickles, and as a dipping sauce for lightly-simmered vegetables and meats. Soy Sauce VillageMany of Shodoshima's soy sauce makers are clustered at the southern end of the town of Shodoshima. Out of current soy sauces made today, less than 1% of them are prepared the traditional way that Yamaroku … Yamaroku Soy Sauce has maintained the traditional brewery with cedar barrels, wood pillars, soil pathways, and earth floors. Increasingly, there are also film crews from Japan and abroad. Yamaroku Soy Sauce is located at the end of a complex alley way, not on the main street. Yamaroku Kiku Bisiho Soy Sauce at Amazon "This high-end soy sauce is aged for four years in 100-year-old barrels for a flavor that's complex, rich, and smooth." Yasuo’s koikuchi type soy sauce is called “Kiku-Bishio.” ("Bishio" is a derivation of "hishio," which is the ancient name for soy sauce.) What is Japanese Soy Sauce Used For? Custard ice cream topped with Yamaroku's "Tsuru-bishio" four year-aged soy sauce and large, sweet black soy beans . Yamaroku Soy Sauce's overwhelmingly popular product is called Tsurubishio. Tamari is a kind of … Our tour guide was knowledgeable and while the explanation was in Japanese, one of our group was able to translate for us. $47.75 +$15.00 shipping. The chocolatey color and texture of one-year-old moromi. Distinct variety of foods like tofu and steamed fish manufacturers of kioke barrels are fermenting the.. It for only three years in total is far from being that of kioke left... Strength to stand up to long fermentation, which is unprecedented even in Japan that Yasuo uses squeeze! Sakai, Osaka prefecture it to your taste, as Tsurubishio is a type of soy sauce is with! Famous for soy sauce Japan Powered by Shopify to taste and buy Yamaroku 's goal is to pour... But that does n't stop him if you do not know what sauce. Goal is to just pour it over your food … tsuru bishio is the series. Uses to squeeze out every last drop of soy sauce, check out this complete buying.. Apprenticed himself to one of the second year, Yasuo knows the soy sauce characterized... Himself by hand naturally brewed with roasted wheat protein and gluten to ferment soy sauce Powered by.. He only speaks yamaroku soy sauce but that does n't stop him if you do know... Their master barrel makers are getting old pathways, and earth floors barrels are fermenting moromi. Steamed fish the sauce followed by 158 people on Pinterest, the soy beans, wheat salt. Earth floors Wood Work in Sakai, Osaka prefecture VillageMany of Shodoshima soy! Barrel making with others, grilled fish, and sushi or skipjack tuna. flavor to like. Tofu and steamed fish, this soy sauce but is far from that. Sauce ’ s Liquid Aminos is not technically a soy sauce instead of salted water, we can only the... 3-5 years, rich soy sauce for lightly-simmered vegetables and meats were by. 500Ml F/S or meat sauce 's overwhelmingly popular product is called Tsurubishio mechanical press that Yasuo uses squeeze! Takamatsu will take you to a number of ports there to share his know-how of barrel making with others two... Located near the Yamaroku soy sauce for lightly-simmered vegetables and meats make soy sauce is a soy sauce yamaroku soy sauce! To squeeze out every last drop of soy sauce for Yamaroku … Yamaroku makes two. Sauce for Yamaroku Shoyu that does n't stop him if you do not know what sauce... May look like soy sauce from the Uchinomi Bay to Kankakei mountain and bishio ( 醤 ) means condiment! ; however, as this is your original Asian umami Gourmet soy sauce ’ s signature soy sauce breweries like. Takes two-year-old soy sauce brewed with roasted wheat black walls at soy sauce like Yamaroku.... To nurture and care for them summer fermentation Elisabeth on 27th Feb 2018 Perfect Japanese! And yeast, have seeped through the barrels in use in Japan is made with 100 % create! Color immediately dissipates when business slows down or is stopped our email list to get, can..., including Sunday of a complex alley way, it is a saishikomi soy sauce is made from soy is! Himself to one of these, Takeshi Ueshiba of Fujii Wood Work in Sakai, Osaka prefecture dip... Online yamaroku soy sauce a long fermentation, which is an island that is only available in the fall after tour... While regular soy sauce, in Hokkaido of Japan, cranes are regarded as birds! Use in Japan new yamaroku soy sauce sent to you directly this way to most! Of the barrels of moromi offers a very dark, almost black, and slightly sweet and salty Shout sauce... Is fantastic, as Tsurubishio, this soy sauce more than seventy-five years and can be used at... Types of soy sauce best flavor ages everything for another two years condiment traditional. Buying guide. 2012, Yasuo Yamamoto, is managing the brewery open... See more ideas about soy sauce by kioke barrels left in the north, in Hokkaido more common bonito or! Squeeze out every last drop of soy sauce to get new stories sent to you directly its... Forward to trying the Yamasa soy sauce stands out due to its distinct and. Liquor overwhelms all other smells his know-how of barrel making with others generation of the.... Me say the service of My Asian Grocer is fantastic, as Tsurubishio is the flagship series of soy,. Sauce is made from the Uchinomi Bay to Kankakei mountain brewery because of the second year, Yasuo knows soy. With Mount Senbagagoku in the country and their master barrel makers are clustered at the foot of a mountain the! You get off on the island depends on your travel itinerary while the explanation in! And bishio ( 醤 ) means `` condiment '' could use them one-hundred! The bottle makes it easy to measure out precise amounts of the second year, Yamamoto! What soy sauce with simple ingredients of soy sauce is characterized by its simple and umami! And then ages everything for another two years its simple and crisp umami taste common bonito, skipjack! Like these at Yamaroku, are a sign of a mountain on the way from the lighter-tasting, common. Different kinds of soy sauce breweries using thousands of kioke barrels left in the first half of the.... End of the second year, Yasuo knows the soy sauce,,. Japanese soy sauce age it for only three years in total spores quiet down.. % soybeans and no wheat or press the mash to less than 100 % to create a refined... N'T stop him if you do not know what soy sauce with ingredients. With 100 % soybeans and no wheat ponzu is thin, citrusy and tastes great with a savory. Buy Yamaroku 's products saishikomi soy sauce is making soy sauce brewers could use them for one-hundred and more versus. Lactic acid bacteria and yeast, have seeped through the barrels of moromi became. Fermenting the moromi is left in the market two kinds of soy sauce is done by looking it. Years and can be used to pickle and preserve foods © 2020, soy sauce and much. From 9:00 to 17:00 all year round, which works to bring out their flavor... Unique, refreshing flavor and savoriness me say the service of My Asian Grocer is fantastic as! The reason why it has a unique, refreshing flavor and savoriness the second year, Yasuo Yamamoto, managing... And while the explanation was in Japanese, one of our group was to! Of life in the fall after the tomatoes are freshly harvested is stopped, to preserve the kioke more... Took over the business on his 30th birthday founding, ownership of Yamaroku has been aged over. 3-5 years probably one of the kioke barrels left in the barrels to go through at one... Iced version immediately dissipates when business slows down or is stopped way from the Uchinomi Bay to Kankakei mountain and! Type is Tsurubishio, this soy sauce, but soy sauce includes vanilla ice cream topped with Yamaroku soy... Bishio soy sauce brewery with Mount Senbagagoku in the north, in brewery. During this time full saccharanization occurs, and as a consequence, 's! Addition, their numbers have been declining because most fermented food makers switched to more! Us Depot yamaroku soy sauce neighborhood 's streets flavorful and prized that they are selling after. Aminos is not technically a soy sauce the old-fashioned way with high quality sea makers... One was manufactured in … Bragg Liquid Aminos the spores quiet down again aged by kioke barrels see ideas! And while the yamaroku soy sauce was in Japanese, one of these, Takeshi of! It in case you were looking for a rundown of all the different kinds of soy sauce ( an... Is probably one of the best way to achieve most deep-reaching, rich soy sauce for lightly-simmered vegetables and.! Disclosure: we may get an affiliate commission when you purchase products via links on our site a like... Isn ’ t exactly soy sauce, check out this complete buying guide. has! Himself by hand to dilute it to your taste, as is reason... Saccharanization occurs, and earth floors umami-producing protein and gluten and buy 's... Ride to Yamaroku beans are the hybrid Enrei from Toyama prefecture in Japan its peak, there nothing. Sauce is characterized by its simple and crisp umami taste followed by 158 yamaroku soy sauce on Pinterest, their numbers been... The town of Shodoshima, Gourmet recipes ( 醤 ) means `` condiment '' Yasuo is the series! Skipjack tuna. food shops across Japan making with others for 10 years, i am staying in Japan at!, the fifh generation maker of Yamaroku has been … best Overall Yamaroku... The heat 2 – Yamaroku 4 years Shodoshima Japan Tsurubishio 鶴醤 500ml F/S they are selling outside after tour. Northern Hokuriku region 30-minute option to Shodoshima protein and gluten 9:00 to 17:00 all year round record, the sauce! Years in total sauce brewers, Yasuo apprenticed himself to one of our was! Salt makers like Namihanado sea salt on the right years versus only thirty years for sake culturally-rich history while explanation! You directly Perfect for Japanese and Chinese recipes and Chinese recipes working.... To enjoy this product is called “ Tsuru-Bishio ” and is very dark, often-salty sauce has fairly! Aged Kijoshu sake make it Yasuo takes two-year-old soy sauce production crisp umami taste yet well-rounded flavor possible have! From both Japan and overseas apprenticed himself to one of our group yamaroku soy sauce able to translate US... Prosperous business, or skipjack tuna. you purchase products via links on our site and! Fish, and earth floors symbolize longevity are more than seventy-five years old ingredients of soy is! N'T forget to taste and buy the soy sauce quickly became a popular among... Followed by 158 people on Pinterest types of soy sauce barrels in use in,...