43. Tsurushou 100ml x 5 bottles

This is the classic re-brewing!

After aging for about two years, the soy sauce is returned to the barrel and brewed again for another two years. This soy sauce has been perfected to achieve the ultimate in rich, full-bodied flavor. It also goes well with vanilla ice cream, sashimi, and meat as a wasabi soy sauce.

Ingredients: soybeans (domestic), wheat (domestic), salt

Shokunin Shoyu No.

Tsurusho / Yamaroku Soy Sauce (Kagawa Prefecture)

Mr. Yamamoto of Yamaroku Soy Sauce, a long-established soy sauce brewery on Shodoshima, also makes wooden barrels. He is the initiator of the "Kioke Craftsman Revival Project," which began out of a sense of crisis that "kioke will disappear!" He is so enthusiastic that he is even learning how to make barrels himself, and is working to connect the wooden barrel culture to the next generation.

Tsurusho is Yamaroku Soy Sauce's signature re-brewed soy sauce, visited by many people from all over Japan and the world. It is a four-year aged product, consisting of two years of aging of dark soy sauce, followed by the addition of mash and another two years of aging. It is characterized by its rich, deep flavor and mellow taste, and a rich aroma that fills the mouth. Some people say that once they try it, they can't use any other soy sauce.

Shodoshima's soy sauce brewery is extremely popular with tourists

Customers who stop by the storefront often say, "I've been here before!" at Yamaroku Soy Sauce. Tours are available without a reservation, and rather than being set up for tours, you can see the brewery as it is, accompanied by a detailed explanation. You'll be greeted by a dimly lit and silent brewery that feels like another dimension, with no unpleasant smells. The stories of fifth-generation owner Yasuo Yamamoto are also very interesting!

What is surprising when you step into the brewery is the sight of bacteria living in the barrels. Bacteria essential for soy sauce production, such as lactic acid bacteria and yeast, are densely packed all the way to the outside of the barrels, and it is rare to see a barrel so covered in bacteria. All the barrels are brewed in wooden barrels, and many of them have been in use for over 100 years.