Yamaroku Special 4 Years Shoyu 145ml

This Yamaroku "Special" soy sauce is a traditionally produced shoyu, aged in cedar barrels for up to 4 years, which gives the soy sauce a very intense aroma with plenty of "umami." Of course, without the pungent salty taste of many industrial products. Yamaroku's soy sauce enjoys great international acclaim and can be easily seen as one of the best shoyus on the market.

Yasui Yamamoto runs the Yamaroku family business, founded 150 years ago by his great-great-grandfather. Now in the fifth generation, he still produces the highest quality soy sauce. Only 1% of Japanese shoyu is still produced using such ancient methods. This soy sauce is "double-brewed" or "twice-aged," as experts call it. To achieve this top quality, Yamaroku doesn't simply use salt water, but rather ready-made soy sauce that has already undergone one to two years of aging in cedar barrels. After that, it takes another two years before this exquisite sauce is bottled. This high-quality soy sauce is, of course, GMO-free!

Yamaroku produces its "Yamaroku Shoyu" only from the highest-quality soybeans, rice and wheat bran, and koji ferment. The latter is a special Japanese noble mold culture. Yamaroku Shoyu ferments for at least eight months and up to four years in old cedar barrels. These barrels contain over 100 different microorganisms and bacteria that give the sauce its unique flavor and excellent quality. It is precisely because of its advanced age that "Yamaroku Shoyu" possesses the aroma so coveted by gourmets and top chefs all over the world.

Finally, this producer is the only manufacturer all over Japan, who still produces his own wooden barrels to keep the tradition of Kioke Shoyu (Tsuru Bishio) alive.

• Size: 150ml
  
• Ingredients: Water, soybeans, wheat, salt
• Origin: Japan

Recommended for:

• Dipping sauce for Sushi
• Soup seasoning
• Stir-fries
• Marinade