Yamaroku Shoyu Tsurubishio Sojasauce - 4 Jahre im Holzfass gereift

Yamaroku Shoyu is one of the best soy sauces in the world and is one of the few traditionally brewed soy sauces in wooden barrels.

Brewed with old methods and aged for 4 years in cedar barrels, it reveals an incredible umami aroma.
This is how soy sauce should really taste!

Ideal for sushi, sashimi, grilled fish or chicken, tataki or even on vanilla ice cream.

Yamaroku Shoyu:
Yasuo Yamamoto's business is over 150 years old and he runs it in the 5th generation.
He is one of the few producers (less than 1%) who still brews soy sauce in the traditional way in large old wooden barrels, called Kioke, and lets it mature for years. Some of his barrels are even over 100 years old. In contrast, industrially produced soy sauce is matured in steel barrels for only up to 3 months and therefore does not develop such a pronounced umami aroma. Yamamoto is also called the soy sauce whisperer. He says he doesn't make soy sauce, but the microorganisms. He only creates the right conditions. These microorganisms live in and on the large wooden barrels. He talks to them so that they work more intensively. Because the more intensively the organisms work, the more intense the soy sauce becomes.