New barrel first pressing 2025

New barrel first pressing 2024

The lifespan of the "wooden barrels" in which soy sauce is brewed is said to be 100 to 150 years. As time passes, an ecosystem of microorganisms unique to the brewery develops, forming an original flavor. Among these, there is a flavor that can only be expressed in the first year after brewing in a new wooden barrel. This is called "new barrel first pressing."

Shokunin Shoyu No.

Only the first squeezed drops

When a new barrel is introduced to a brewery, moromi and unpasteurized soy sauce are brought in from other barrels and applied to the new barrel. This "transfer of microorganisms" process makes it difficult to predict what the flavor will be, and there are many concerns, but somehow it always ends up producing delicious soy sauce. Even experienced brewers are always surprised by the flavor of the new barrels.

Wooden barrel craftsman revival project

Yamaroku Soy Sauce is known as a brand synonymous with wooden barrels. For over 10 years, they have been calling on breweries across the country to increase the number of wooden barrel craftsmen. This "Kioke Craftsman Revival Project" brings together over 300 people on Shodoshima every year, and through the creation of new barrels, manufacturers, distributors, chefs, and craftsmen work together to promote wooden barrel culture.

Bringing out the flavor of the ingredients

Yamaroku Soy Sauce's signature product is "Tsurusho," which is aged for four years. This is characterized by its rich flavor, which comes from the long aging period. On the other hand, "Shinoke Hatsu Shibori" is the polar opposite, with a light appearance and a subtle sweetness that brings out the flavor of the ingredients. Please enjoy this Shinoke Hatsu Shibori soy sauce at your daily dinner table.