Yasuo Yamamoto at Yamaroku Soy Sauce is making soy sauce the old-fashioned way with high quality, all-natural ingredients and a long fermentation period. The world of condiments is large, but soy sauce stands out due to its distinct taste and culturally-rich history. Over time, the island's breweries were superceded by soy sauce makers operating north of Edo-Tokyo. Currently, the fifth generation owner, Yasuo Yamamoto, is managing the brewery. Whether you use soy sauce as a cooking sauce or as a condiment to bring out the flavour of any dish, Japan Centre has a huge online range of soy sauce … Black walls at soy sauce breweries, like these at Yamaroku, are a sign of a prosperous business. The island's cluster of soy sauce brewers is located at the base of the mountains in the upper left corner of the photograph. Soy sauce is a lot like wine. Yamaroku Soy Sauce has maintained the traditional brewery with cedar barrels, wood pillars, soil pathways, and earth floors. In Japan, cranes are regarded as auspicious birds and symbolize longevity. Yamaroku Tsuru Bishio is a rich, mellow Japanese soy sauce that has been aged for 4 years in kioke, the traditional wooden tub used for fe... View full details More importantly, the beneficial bacteria that lived in the barrel’s wood grain were key to developing soy sauce’s deep, rich savory flavor (its umami) over the long two-year fermentation period required to make high quality soy sauce. The next year he began making barrels himself in back of his shed, and since then has been holding an annual winter event during which volunteers from across the country come to help and learn from him. If you do not know what soy sauce to get, you can always turn to YamFearoku Kiku Bishio Soy Sauce. In Shodoshima Island our producer has gained critical acclaim making his world famous soy sauces.. Coming from Shodoshima island in Shikoku, which is an island known for soy sauce and olive oil production.This soy sauce is aged in 150 year old timber barrels.This production style of soy sauce only makes up 1% of the whole soy … Top 3 Best Soy Sauce Reviews 1. Also known as Tsurubishio, this is Yamaroku’s signature soy sauce. The other soy sauce that Yasuo makes is a finishing soy sauce to add aroma, color, and flavor to foods at the table, or in the very last seconds of cooking. - san-j.com And by sharing his barrel-making know-how, he has spawned a growing number of barrel makers at other small fermented food businesses, fostering a virtuous cycle of renewal and expansion of making high quality fermented seasonings in Japan. It is called “Tsuru-Bishio” and is a double-fermented, extra long-aged saishikomi type of soy sauce. From left to right: a small bottle of ki-age unpasteurized "Tsuru-bishio" saishikomi soy sauce, large bottle of pasteurized "Tsuru-bishio" soy sauce, and a large bottle of "Kiku-bishio" koikuchi soy sauce. While regular soy sauce contains 40-60% wheat, San-J Gluten Free Tamari Soy Sauce is made with 100% soybeans and no wheat. Yamaroku Soy Sauce Aged 4 Years Shodoshima Japan Tsurubishio 鶴醤 500ml F/S. Ferries from Takamatsu will take you to a number of ports there. His job is to supply them with the best soy beans, wheat, sea salt, and water and also the kioke barrels in which to live and work their fermentation magic, and intervene in the process of making soy sauce as little as possible. The moromi is left in the barrels to go through at least one more vigorous summer fermentation. One is a dark soy sauce called Kikubishio. To make … Our tour guide was knowledgeable and while the explanation was in Japanese, one of our group was able to translate for us. For one thing, soy sauce brewers could use them for one-hundred and more years versus only thirty years for sake. Brewed … The wheat is the hybrid Haruyutaka and is also grown in the north, in Hokkaido. If you plan to visit these, you might consider staying on Shodoshima because it has a much wider range of places to stay and eat. The only microbrewed soy sauce in the US, Bluegrass’ soy sauce was created … After two days, Yasuo mixes the koji with sea salt and water in the kioke barrels, creating the main fermentation mash called moromi, and, again, lets the spores go about their business for the next few months. Yasuo Yamamoto, the fifh generation maker of Yamaroku soy sauce, in his brewery. 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). Like ponzu it can be used on tofu, salads, pickles, and as a dipping sauce for lightly-simmered vegetables and meats. As the second largest island in the Seto Inland Sea, it was a major producer of sea salt and also had large reserves of fresh water (two of soy sauce's essential ingredients.) Bluegrass Soy Sauce. Kishibori Shoyu Pure Artisan. The entrance to the main area of the Yamaroku brewery where the kioke barrels are fermenting the moromi. Tsurubishio is the flagship series of soy sauce for Yamaroku … Today, there are more than 1,400 soy sauce companies in Japan, and Yamaroku is one of the last to only use kioke. The sauce can be used as a condiment like ketchup on omelets and hamburgers, as a kakushi-aji in Bloody Mary’s, cocktail sauce, gazpacho, salsa, sweet-sour stir fries, and pasta dishes, and as a marinade and glaze for all kinds of Asian and Western barbecues. Reflecting his passion and commitment to help people appreciate the craft and flavor of well-made soy sauce, Yasuo Yamamoto has made Yamaroku a delightful place to visit. “Kiku-Bishio” is an exceptionally well-made, classic style soy sauce with a rich blood-red color, agreeably sharp saltiness (the enbun, or salt ratio, is 14.5%), and deep layers of umami. The essential bacteria for soy sauce brewing, such as lactic acid bacteria and yeast, have seeped through the barrels. In addition to appetizing aromas, the soy sauce brewery is filled with soft burbling sounds as the spores throughout the building ferment the moromi. It is a delicious soy sauce, and its rich, sweet, fruity aroma makes you hungry while its deep umami flavor makes you want to eat it by itself. Best Overall Soy Sauce: Yamaroku Kiku Bisiho Soy Sauce When it comes to soy sauce, the Yamaroku Kiku Bisiho is definitely a name that you need to remember. We loved our tour and tasting at Yamaroku Shoyu. The bacteria that create the color are the "good" bacteria needed to ferment soy sauce. すごく感動しました。 スタッフの方も優しくて、色々教えてくれました。 He is a passionate artisan who does everything himself by hand. First he makes the koji starter, mixing steamed soy beans and roasted wheat with koji-kin mold (Aspergillus oryzae), and leaving this mixture to bloom for two days, not touching it. It is said the song of cranes can reach the heavens, and Yamaroku Shoyu wants this soy sauce … In general, the savory component, known as umami in Japanese, is about 1.5 but with Tsurubishio it’s 2.3 to 2.5! Tamari is a kind of … Yasuo then pasteurizes the soy sauce at a relatively low 70-72 degrees in winter and 69-70 degrees in summer to stabilize it yet preserve as much of the flavors created by the spores as possible. As a diluted form of liquid salt, it was cheaper than dry granular salt and became an alternative to salt in preserving and pickling foods. This soy sauce is fermented and … No added preservatives, artificial coloring, Fillers. Yasuo makes a ki-age (unpasteurized) version of this soy sauce. It has a unique taste of place because of the flavors imparted by the spores in the air, water, kioke barrels, and bones of the building, but it is not the taste of the delicate, light, balanced cuisine of the region. It is especially good on chicken and pork. To taste caramel undertones of aged Yamaroku soy sauce, visitors can pour half a teaspoon of it over vanilla ice cream as part of the brewery's tour. It is located at the foot of a mountain on the way from the Uchinomi Bay to Kankakei mountain. (For a rundown of all the different kinds of soy sauce, check out this complete buying guide.) A guide to the beautiful flavors of Japan, Enoki Shuzo’s Twice-Brewed & Aged Kijoshu Sake. Best Japanese Soy Sauces Aged 4 years. Aware that they are living things, he goes to the brewery every day “to greet and talk to them.” He says that they, in turn, “know that someone is there.” Lactic acid fermentation takes place during this first phase of soy sauce brewing, and the shed is filled with the aroma of apples, bananas, and melons. In Japan, cranes are regarded as auspicious birds and symbolize longevity. Kishibori Shoyu Pure Artisan. By the beginning of the 17th century, Japan's food makers had refined the recipe for soy sauce, adapting it to Japanese tastes so that it was more appetizingly aromatic and subtly flavored than the original Chinese version. Balance of salty and flavoursome. One is a dark soy sauce called Kikubishio. In 2012, Yasuo apprenticed himself to one of these, Takeshi Ueshiba of Fujii Wood Work in Sakai, Osaka prefecture. We loved our tour and tasting at Yamaroku Shoyu. Yamaroku is located in a warren of narrow lanes lined with impressive stone walls made of the granite seen in the rugged mountains that rise up behind the brewery. It can get deep, man. However, it is said that it was established about 150 years ago. Yamaroku Shoyu Pure Artisan Dark Sweet Japanese Premium Gourmet Barrel Aged 4 Year Soy Sauce "Tsuru Bisiho" Tsurubishio is the flagship series of soy sauce for Yamaroku Shoyu and is aged the longest between 3-5 years. Yamaroku Kiku Bisiho Soy Sauce at Amazon "This high-end soy sauce is aged for four years in 100-year-old barrels for a flavor that's complex, rich, and smooth." Black & Gold Sauce Soy 500ml. Top 3 Best Soy Sauce Reviews 1. Having said that, the most convenient way to get to Shodoshima is by boat from the port of Takamatsu on Shikoku Island even if it means traveling an extra distance to get to Takamatsu to do this. Other artisanal makers of soy sauce, sake, mirin, vinegar, and miso among other fermented foods have been inspired by him and are increasing their use of kioke barrels in their processes. Although Yasuo is intensely busy, he and his team will take time to show you how you can help split bamboo to create the braiding that holds the kioke barrels together, plane and miter the cedar planks, carve the wooden pins that hold the planks together, and lend a general hand of support. Yamaroku Shoyu (Yamaroku for short) is a family owned and operated business that has been around since the Meiji era (1868-1912) in Japan. It is the reason why it has a subtle hint of caramel. This soy sauce is unique … Soy sauce brewers typically mature their koji for three to four days, raking and fluffing it all the while and manipulating it with other house-developed techniques. There are also stools and tables where you can have tea and soy sauce flavored snacks and desserts, such as soy sauce roasted rice cakes, soy sauce pudding, and ice cream topped with soy sauce. This is the purest sweet and salty Shout soy sauce in the market. Anything with the term “artisan” in the title is a huge clue as to the quality of the product, and when it comes to soy sauce… 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). Yamaroku makes a very limited product line reflecting Yasuo’s belief that nature makes soy sauce not him and that there is only one type of soy sauce—the long fermentation of soy beans, wheat, salt, and water. A particularly good online specialty distributor is soysauce-japan.com, which can send to the U.S. soysauce-japan.comAn online shop called “Soy Sauce Japan” offers an excellent assortment of several types of artisanal soy sauces—koikuchi, double-brewed saishikomi, organic, low-sodium, and white tamari—from five different brewers, including Yamaroku Soy Sauce. This dark, often-salty sauce has a comprehensive and distinct variety of types and flavors. The enormous vats of fermenting soy sauce filled the air with a brothy, sweet, rich odor that promised enormous flavor for the product and delivered. We loved our tour and tasting at Yamaroku Shoyu. ), yakimochi (grilled rice cakes) basted with soy sauce and Japanese custard with soy sauce (also an iced version! #2 – Yamaroku 4 Years Aged Soy Sauce. There is a traditional koikuchi soy sauce and a double-fermented and extra long-aged saishikomi soy sauce. Best Overall: Yamaroku Kiku Bisiho Soy Sauce. Yamaroku Soy Sauce's overwhelmingly popular product is called Tsurubishio. This isn’t exactly soy sauce, but we wanted to mention it in case you were looking for a similar alternative. The soy sauce is ready to be bottled. Yamaroku Soy Sauce Aged 4 Years Shodoshima Japan Tsurubishio 鶴醤 145ml F/S 9.4 View Product 9.4 3: Lot Of 2 China Lily Soy Sauce 483ml Ships From Canada 9.2 View Product During the Edo period (1603-1868), the islands and coast of the Seto Inland Sea became food manufacturing centers for the rest of the country. $1.93 + $26.13 shipping . item 3 Yamaroku Soy Sauce barrel charged Shodoshima Japan Kikubishio 菊醤 500ml F/S - Yamaroku Soy Sauce barrel charged Shodoshima Japan Kikubishio 菊醤 500ml F/S. 3 Too Salty. (For a rundown of all the different kinds of soy sauce, check out this complete buying guide.) The movie is worth watching for its scenes of Shodoshima's way of life in the first half of the 20th century. There are also great restaurants and traditional inns, hiking trails and bicycle paths, sparkling beaches, and beautiful seasonal landscapes (the island is especially famous for its fall foliage.) What’s more he is leading a nation-wide effort to renew the craft of making kioke barrels and assert their role as a key ingredient in making fine soy sauce. This is a limited edition product that is only available in the fall after the tomatoes are freshly harvested. Yamaroku Soy Sauce ヤマロク醤油1607 甲 Yasuda, Shozu-cho, Shodoshima, Kagawa Prefecture 761-4411Tel: +81 (0879) 82 0666Web: http://yama-roku.net. Some of the kioke are more than seventy-five years old. Whole marudaizu soy beans are the foundation of soy sauce’s umami. The dispenser on the bottle makes it easy to measure out precise amounts of the sauce. Eikoji Temple located near the Yamaroku soy sauce brewery with Mount Senbagagoku in the distance. The business was started about 150 years ago, and Yasuo is the fifth generation of the family to make soy sauce. What is Japanese Soy Sauce Used For? Since, i am staying in Japan for 10 years, i haven't tasted such a fresh Soy sauce like Yamaroku Shoyu. The website also provides a wealth of information about artisanal soy sauce and their featured brewers as well as a number of delicious recipes and tips on how to cook with soy sauce. The longer it ages, the more interesting and complex its flavor. But with trends in an inherent state of flux, it’s difficult to envision a future where the traditional brewing of soy sauce is sustained. In the episode, Samin takes a tour of Yasuo Yamamoto's traditional soy sauce factory: Yamaroku Soy Sauce. They are rich, creamy, buttery beans that transcend the “beany” taste of most soy beans, while also being especially high in nutrients. my favourite Japanese Soy Sauce! Yamaroku Kiku Bisiho Soy Sauce excels as a dip for sashimi, grilled fish, and sushi. Best Selling in Other Food & Beverages. Shodoshima has a lot to offer. Japanese soy sauce adds to the flavors of a recipe without overwhelming them. The soy beans are the hybrid Enrei from Toyama prefecture in Japan’s northern Hokuriku region. Unlike standard ponzu, which simply is a light, refreshing salty-citrus condiment, Yamaroku’s ponzu is a full-flavored sauce that combines all the seasoning elements of salt, acid, sugar, and umami. Shodoshima is part of the Setouchi Triennale, which is a contemporary arts festival that was set up in 2010 and is being held every three years. The small-scale soy sauce brewery uses large cedar barrels that are over 150 years old. Yamaroku Soy Sauce. This is your original Asian umami gourmet soy sauce with simple ingredients of soy beans, wheat, salt and water. Kishibori is a type of shoyu—a variety of Japanese soy sauce brewed with roasted wheat. It is probably one of the best ones out there. First was the essential ingredient of sea salt, which was mass produced on large enden salt fields starting in the 17th century at places like the town of Takehara in Hiroshima prefecture, where wide differences in the tides enabled the cheap and efficient harvesting of salt from the sea. It takes 4 years to be brewed, which is unprecedented even in Japan. Tsuru bishio is the flagship series of soy sauce for Yamaroku Shoyu and is aged the longest between 3-5 years. The name of the brewery, Yamaroku, is derived from the fact that the originator, whose name was "Rokurobei," lived at the foot of the Mt. It can also add aroma and flavor to foods like grilled fish and roasted vegetables. Soy Sauce Japanese soy sauce is made from fermented soy beans, wheat and brewer’s alcohol and has become the basic sauce for all Japanese cuisine due to its rich, umami taste. Called Soy Sauce Village, the area is a unique collection of old industrial architecture, and the delightful experience of walking through it is heightened by the irresistible aroma of soy sauce brewing. This isn’t exactly soy sauce, but we wanted to mention it in case you were looking for a similar alternative. It also means the brewery is busy as the color immediately dissipates when business slows down or is stopped. Finished foodstuffs were loaded onto barges and shipped to the new capital at Edo-Tokyo and other major cities in the north, where the political and social power of the country now resided.The third major food making industry to be established in the Seto Inland Sea region was soy sauce on Shodoshima Island. It is a product that has been aged for over 5 years. As there is no record, the exact year of its establishment is unknown. The one that goes to the town of Kusakabe is very near to the area of the island where Yamaroku is located. And the island was conveniently located in the sea’s major transportation lanes, providing easy access to shipments of soy beans and wheat (soy sauce’s other two main ingredients) grown in the region and enabling shipments of finished soy sauce onwards. It also had other benefits. This is your original Asian umami gourmet soy sauce with simple ingredients of soy beans, wheat, salt and water. In addition to renewing his stock of kioke barrels and ensuring the future of Yamaroku’s soy sauce, he has raised the awareness of the importance of the kioke barrels as a key tool and ingredient in making high quality fermented foods because of the millions of beneficial bacteria they harbor. Yamaroku Soy Sauce is located at the end of a complex alley way, not on the main street. Anyone can join him in the community tradition of helping a neighbor with a big project. Since its founding, ownership of Yamaroku has been … Yasuo’s koikuchi type soy sauce is called “Kiku-Bishio.” ("Bishio" is a derivation of "hishio," which is the ancient name for soy sauce.) The kioke at Yamaroku are 2 meters high and 2 meters and 30 centimeters wide and hold 5,700 liters of moromi, the fermenting mash of soy beans, wheat, sea salt, and water. © 2020, Soy Sauce Japan Powered by Shopify. Although the flavor of Yasuo’s soy sauce changes each year, sometimes in subtle ways, sometimes in more significant ones, he knows how to blend the batches to create consistent flavor. Each winter, in late January, after the new batches of soy sauce have been laid and the old ones have entered their somnolence, Yasuo makes kioke barrels, and the barrels he makes for himself and other soy sauce brewers is helping to save the tradition of making high quality soy sauce. From Kusakabe port it is a short bus or taxi ride to Yamaroku. When using, please add some water to dilute it to your taste, as this is concentrated type. Other artisanal brewers may lightly drip the soy sauce or press the mash to less than 100% to create a more refined product. The best soy sauce can enhance many different dishes. https://www.greatbigstory.com/stories/how-soy-sauce-should-be-made. He filters and presses the moromi using an old machine, squeezing out every last drop of soy sauce from the mash to gather all of its flavor and richness. The other type is Tsurubishio, a very dark, rich soy sauce with a pleasantly savory aftertaste. This is the purest sweet and salty Shout soy sauce in the market.. Tsurubishio is the flagship series of soy sauce for Yamaroku … Yasuo makes two versatile blended sauces. Equally important, it is a way for Yasuo to share his know-how of barrel making with others. The essential bacteria for soy sauce … Disclosure: We may get an affiliate commission when you purchase products via links on our site. Soy Sauce VillageMany of Shodoshima's soy sauce makers are clustered at the southern end of the town of Shodoshima. Be the first to write a review. $47.75 +$15.00 shipping. He believes his role is to nurture and care for them. This is the purest sweet and salty Shout soy sauce in the market. Yasuo Yamamoto is a passionate artisan. Custard ice cream topped with Yamaroku's "Tsuru-bishio" four year-aged soy sauce and large, sweet black soy beans . Soy Sauce Japanese soy sauce is made from fermented soy beans, wheat and brewer’s alcohol and has become the basic sauce for all Japanese cuisine due to its rich, umami taste. That's fine because the route is well-marked and the area is worth walking through because of its Shinto shrines, Buddhist temples, other old soy sauce makers, and charming lanes. He only speaks Japanese but that doesn't stop him if you don't know the language. Normally, Koikuchi (regular color) soy sauce is brewed with salted water. Tsuru bishio is the flagship series of soy sauce for Yamaroku Shoyu and is aged the longest between 3-5 years. It is produced in this way to achieve most deep-reaching, rich yet well-rounded flavor possible. Yamaroku's goal is to keep the traditional soy sauce making … The shed in which Yamaroku's soy sauce is made is on the right. However, as Tsurubishio is a Saishikomi soy sauce, it is double-brewed by using soy sauce instead of salted water. There are three-hundred different kind of spores of beneficial bacteria living in the brewery—in the ancient kioke barrels, in the wooden decks corralling them, and in the walls, beams, and roof of the building—and he considers them to be the true agents brewing the soy sauce and giving it its deep, rich flavor. The characteristic rock walls of Shodoshima are made from the island's abundant granite, which was used to build Osaka and other castles in the 16th and 17th centuries. 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