YAMASAN KYOTOUJI
Soy Sauce Artisanal Classic 500 Days Aged, Japanese Premium Handmade, Naturally Brewed, No Additives, Non-GMO, Made in Japan(360ml)
Soy Sauce Artisanal Classic 500 Days Aged, Japanese Premium Handmade, Naturally Brewed, No Additives, Non-GMO, Made in Japan(360ml)
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Authentic handmade soy sauce from a small brewery who has over 135 years history. Traditional artisanal flavor from the Town of Soy Sauce where has over 400 years history. From the simplest, fine non-GMO ingredients without any artificial additives. Naturally & slowly brewed for more than a year. Because our brewery is adamant for traditional handmade & natural brewing methods, the amount is limited, but we would like to take them over to the next generation.
Introducing 3 types of Soy Sauce
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You can feel difference
Natural Brewed Koikuchi Soy Sauce
Authentic Koikuchi soy sauce offers delicate flavors and a mellow aroma. Made from natural sea salt, domestic wheat, and soybeans, it achieves harmony through aging, enhancing the natural taste of blended ingredients. Ideal for enhancing dishes like steak sauce, lobster sauce, chili sauce, gumbo, and Jambalaya, it deepens flavors and masks meat and fish odors as a secret seasoning.
Where is Soy Sauce Made
Gods Brew the Soy Sauce
Our soy sauce is slowly aged using only Koji and organisms from our wooden brewery. The sauce’s quality and flavor vary based on their activity. The brewer's main task is to create the best environment for them. In the past, people believed that an invisible god brewed soy sauce.
Soy Sauce Terroir-Premier Tatsuno Brand
Tatsuno, in Japan's inland sea, enjoys ideal mild climate and humidity, protected by mountains. Pure, soft water from the Ibo River enhances umami through slow fermentation. These natural advantages have historically enabled Tatsuno to brew premium soy sauce.
Manufacturing scene of soy sauce making
The soy sauce koji is made by adding koji mold to steamed soybeans and roasted, finely crushed wheat. This is the key to making delicious soy sauce.
The completed soy sauce koji is transferred to a tank and mixed with salt water to create Moromi. Stir occasionally to incorporate air while maturing.
The Moromi is pressed using a special machine, and the liquid that is squeezed out is then heated and filtered to increase its clarity.
After completing the finishing process and bottling, each bottle is individually wrapped and shipped by hand.
Small Brewery’s Traditional Philosophy
"We do not manufacture but "cultivate" the soy sauce."
Naturally brewing soy sauce, like organic farming without chemicals, involves listening, sniffing, and observing subtle changes during aging. These subtle adjustments could never be made by machine, meaning that it is impossible to manufacture the sauce in a large scale.
