10 bottles of Yamaroku Soy Sauce

10 bottles of Yamaroku Soy Sauce

This set contains 10 bottles of Yamaroku Soy Sauce's two most representative soy sauces: dark soy sauce (Kikusho) made from black soybeans from Tanba, and second-brewed soy sauce (Tsurusho) that is aged for a long period.

Each has its own distinct character, so it's fun to compare them. Try meat with salt and wasabi and chrysanthemum soy sauce to enjoy the delicate flavors of the meat, or coat tuna sashimi with the rich flavor of tsuru soy sauce.

Shokunin Shoyu No.

Chrysanthemum soy sauce / Yamaroku Soy Sauce (Kagawa Prefecture)

Made with black soy beans from Tanba, a rare ingredient in the soy sauce industry, this authentic dark soy sauce is characterized by a light, sharp flavor and a subtle sweetness and richness that lingers in your mouth.

It can be used for all types of soy sauce. It is recommended for dishes where you want to add a beautiful color to dishes such as boiled vegetables, as well as for steaks that you would like to eat with rock salt.

Tsurusho / Yamaroku Soy Sauce (Kagawa Prefecture)

Mr. Yamamoto of Yamaroku Soy Sauce, a long-established soy sauce brewery on Shodoshima, is a soy sauce maker that 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.