Soy Sauce "Usukuchi"

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 lighter style of soy sauce, usukuchi soy sauce is a perfect seasoning sauce for cooking. Add a bit of miso and some mirin, and you have my everyday sauce for noodle and rice dishes. 

18 oz.