You won’t need a lot to give a dish some flavor, either—while it is characterized as mild, the fermentation process of the four ingredients in kioke barrels produces a deep, complex flavor that's smooth and mellow, without sharp notes that would overpower a dish. No two barrels taste exactly the same, and by the time Yamamoto eventually bottles them, larger brands will have cranked out 16 steel vats’ worth of the mass-produced stuff. Light Soy Sauce – light soy sauce is salty and has a thinner consistency, the reason why it is used commonly as a dipping sauce.

Yamaroku Tsurubishio Shoyu Barrel Aged Soy Sauce 500ml Yamaroku Tsurubishio Shoyu Barrel Aged Soy Sauce 500ml

Q: Is there anything you’d like to share with potential visitors from the UK to your Shodoshima Yamaroku brewery? By accepting all cookies, you agree to our use of cookies to deliver and maintain our services and site, improve the quality of Reddit, personalize Reddit content and advertising, and measure the effectiveness of advertising. We use more citrus than in our normal blend, resulting in a more fragrant, a little fancier ponzu sauce. Yamaroku is a soy sauce brewery on Shodo island, which is an island that is famous for soy sauce production. Kiku-Tsuyu” is a rich, delicious, aromatic sauce that can be used to make marinades, dipping sauces, and broths for somen, udon, and soba noodles.Yamamoto speaks of his shoyu as though it were a loved one, and in many ways, it is the past and future of his family.

Products | Yamaroku Soy Sauce

It also is the perfect soy sauce to use when making teriyaki sauce, a quick blend of soy sauce, mirin, sugar, and some optional ingredients like ginger, garlic, and corn starch. The word that Yasuo likes to use to describe the taste of his soy sauce is “authentic,” tracing its flavor to the days when Shodoshima was a leading producer of soy sauce during Japan’s Edo period (1603-1868). Depending on how long it’s allowed to ferment, you may even detect slight alcoholic notes from processing. I thought it just might be possible if it was soy sauce brewed in the traditional wooden barrels we had at home, and so decided to take up the family business, after all. The passage of time makes the lactic acid bacteria and yeasts settle tightly inside the barrels, giving the soy sauce a distinctive flavor and taste.We pour our heart into producing delicious soy sauce with the microbes in our buildings so you can enjoy our time-crafted products.