Premium, complex soy sauce comes aged 4 years in century-old wooden barrels for a depth that no factory can replicate.

• Double brewed, aged 4 years: After two years of fermentation, the soy sauce is returned to barrel for a second two-year brew.
• Traditional brewing method: Fermented in traditional kioke (木桶) barrels over 100 years old, whose yeasts and lactic bacteria cannot be replicated in steel and create an unmatched complexity.
• Renowned producer: Yamaroku's brewery is nationally revered institution (documented on Netflix "Salt, Fat, Acid, Heat"); located on Shodoshima island with a Mediterranean-like climate ideal for fermentation.
• Low salt, max flavor: Extended aging creates intense umami with a mellow, rounded depth that focuses on flavor, not saltiness.

For the cook who believes in premium, multi-dimensional flavors and wants a top quality finishing soy sauce to elevate their cabinet.

Origins

Yamaroku Shoyu has been producing soy sauce on Shodoshima Island since the early 20th century, using wooden barrels over 150 years old. Their Tsurubishio, whose name means "crane condiment," evoking Japanese longevity, is brewed twice using a unique re-finishing method: finished soy sauce is returned to barrel and then re-fermented for another two years. The result achieves a powerful and unique flavor complexity that mass-market, factory-produced soy sauce cannot replicate.

Taste: Umami, Caramelized, Sweet.

How to enjoy

• Drizzle directly over sashimi, sushi
• Use in ramen broth or as a teriyaki or ponzu base
• Pairs well with: Sashimi or silken tofu, or Truffle Linguine: umami on umami.

Details

• Size: 18oz (604g)
• Key ingredients: Soybeans, wheat, salt, water
• Dietary notes: No preservatives or additives
• Allergens: Contains wheat, soy
• Storage: Store in a cool, dark place; refrigerate after opening