Ponzu Soy Sauce

Yamaroku Shoyu (Yamaroku for short) is a family owned and operated business that has been around since the Showa era (1926-1989) in Japan. Since its founding, ownership of Yamaroku has been passed down 5 generations up to this day with its current owner being Yasuo Yamamoto. Yamaroku's goal is to keep the traditional soy sauce making alive which is done by naturally fermenting and brewing the soy sauce in large cedar barrels called kioke (木桶). Out of current soy sauces made today, less than 1% of them are prepared the traditional way that Yamaroku does it, which they have been consistently producing the same way for the past 90 years. 

A luxurious ponzu made with the best soy sauce, sudachi, yuzu, bonito, and kelp. It's everything you could want in ponzu. It's one of the last still made and aged in traditional cedar barrels in Japan. It's taste is complex with notes of citrus combined with a salty and rich umami and is brighter and more savory than traditional soy sauce alone.

5 oz.