47. Soybean paste 100ml

A long-established store on Shodoshima with over 150 barrels

It has a powerful flavor, strong aroma, sharp acidity, and a strong character without being salty, all thanks to its thorough aging. Made with domestic soybeans and wheat, this soy sauce is aged in cedar barrels for a year and a half, and then brewed again for another year and a half.

Ingredients: soybeans (domestic) (non-genetically modified), wheat (domestic), salt

Shokunin Shoyu No. 47

Carrying on 400 years of tradition in large cedar barrels

Stepping into Yamahisa's storehouse, you'll see barrels lined up closely together, neatly lined all the way to the other side of the deep storehouse. There are 154 barrels in total. "Unlike miso production, there's no need to move the barrels, which is why they're lined up so closely together," says President Uematsu Katsutaro.

The soy sauce is then allowed to mature slowly in these barrels. While most regular soy sauce production takes between four and six months, Yamahisa uses natural fermentation to produce its soy sauce. As a result, it is not uncommon for the soy sauce to take two years to ferment and mature.
This manufacturing method fully demonstrates the experience and intuition of a craftsman with over 50 years of experience. "By taking time, the salt blends in. The salty taste disappears, and the soy sauce becomes delicious with a rich flavor, rather than just tasting salty." And this knowledge has been passed down to the younger brewers.

Making what we want to eat

Yamahisa's stance on soy sauce production is that "we are producers when it comes to soy sauce production, but consumers in other areas." We pursue authentic flavors, aiming to create products that we can safely feed ourselves and our families. "I believe this will not change in the future," says President Katsutaro Uematsu.

Use re-brewed soy sauce as a secret ingredient in spicy dishes

The secret ingredient in this curry, made with plenty of vegetables, is rich, re-brewed soy sauce, which is sure to add depth to the flavor!

Among the re-brewed soy sauces, the soy bean paste has a rich flavor and does not lose its presence even when used with gochujang, and you can still taste the umami of the soy sauce amidst the spiciness.

Enjoy meat with rich, re-brewed soy sauce

Soy sauce is the answer if you want to enjoy the flavor of the ingredients rather than the taste of the sauce or dipping sauce. While light koikuchi soy sauce is fine, try using a slightly richer re-brewed soy sauce. It has been aged for a long time and the flavor is concentrated, so it pairs perfectly with oil. What's more, the aroma improves as you heat it, so you can pour it directly over hot, freshly grilled meat, or you can use it as wasabi soy sauce.