Yamaroku Shoyu Pure Artisan Dark Sweet Japanese Premium Gourmet Barrel Aged 4 Year Soy Sauce "Tsuru Bisiho", 18oz (532ml) (18oz, 1)… (1 Pack)

This is an unpaid review; I've gone into a lot of detail because this is worth every penny!Yamaroku Shoyu is a renowned Japanese soy sauce manufacturer with a rich history that spans over 150 years. Based on Shodoshima Island, Yamaroku Shoyu is celebrated for its traditional brewing methods, which are both time-honored and rare in the modern food industry. The company is committed to producing high-quality, artisanal soy sauce using traditional wooden vats, known as kioke, which have been in use for centuries.Here are some key features that make Yamaroku Shoyu stand out:1. Traditional Brewing ProcessYamaroku Shoyu follows a natural fermentation process that can take several years to complete. Unlike mass-produced soy sauces, Yamaroku uses natural fermentation in these wooden barrels, which allows the soy sauce to develop a deep, complex flavor profile. This method ensures that the soy sauce is rich in umami and has a more authentic, layered taste compared to modern, chemically produced soy sauces.2. Use of Wooden Barrels (Kioke)Yamaroku Shoyu is one of the few companies that still use traditional wooden barrels for fermentation. These barrels are made from Japanese cedar, and the company even launched efforts to revive the craft of kioke production due to its declining practice in Japan. The natural bacteria and yeast found in the wood contribute to the unique flavor of the soy sauce, adding complexity that stainless steel tanks cannot replicate.3. No Additives or Artificial IngredientsThe soy sauce produced by Yamaroku Shoyu contains no artificial preservatives, additives, or coloring agents. It's crafted from just four basic ingredients: soybeans, wheat, salt, and water, making it a pure and natural choice. This commitment to simplicity and purity ensures that their product is not only flavorful but also healthier for consumers concerned about chemical processing in food.4. Signature ProductsYamaroku Shoyu offers a range of soy sauces, but two of their most famous products are:Tsurubishio: A premium dark soy sauce that is aged for four years, known for its deep, rich flavor and umami quality. It's perfect for sushi, sashimi, and dishes that benefit from a rich seasoning.Kikubishio: A slightly lighter soy sauce aged for about two years, with a more delicate taste that’s ideal for soups, stews, and other dishes where a subtler soy flavor is desired.5. Artisanal and Eco-ConsciousThe company prides itself on its artisanal methods and is deeply connected to preserving traditional Japanese brewing culture. By continuing to use wooden barrels and maintaining a slow, natural fermentation process, Yamaroku Shoyu reflects an eco-conscious approach in an era of rapid industrialization. The company even hosts tours of their facilities, allowing visitors to witness firsthand the intricate and careful process of soy sauce making.6. Global RecognitionYamaroku Shoyu has earned acclaim from chefs and food enthusiasts worldwide for its superior quality. It's often considered the gold standard of soy sauce, providing an unparalleled balance of sweetness, umami, and depth. As consumers around the world seek more authentic and naturally produced products, Yamaroku Shoyu has gained a reputation as a premium soy sauce brand.Yamaroku Shoyu is a company dedicated to preserving tradition while producing an extraordinary product that honors Japanese craftsmanship and culinary heritage. Whether you're a home cook or a professional chef, their soy sauce elevates dishes with authenticity and depth of flavor that’s hard to match.

I've had something like this at an upscale sushi place when I ordered a special combo chef's choice that wasn't cheap. The special soy sauce that came with that was exceptional.Well, this stuff is really exceptional. It's not just better than regular soy sauce, it's probably what soy sauce is actually supposed to be and the rest of what we get is just mass-produced whatever. Normal soy sauce is basically something salty. This has some salt, but the primary flavor is something else, something very umami and amazing on sashimi, which is what I'm having it with. It isn't watery, it's kind of dense, even a little thick, and the flavor is deep, full, complex, very satisfying and only a little bit turns the rest of what it's on into something much better.I guess I'm saying that the price is misleading. first, it's actually quite a lot in a bottle. Probably twice the amount in the previous one I had that was about $26 - a smoked one aged not as long. Second, this isn't just "soy sauce", it's some kind of nectar, a flavor explosion without drama, just amazingly good and I'd say it's well worth it if you have a sensitive, aware palate and you notice fine details of flavor.And third, such a little bit is needed on each piece of what you eat that I'm not sure that the price is as significant as it might seem. That little bit is making each piece tasted so much better and more interesting that I think it's the right thing to get this.

It seems expensive but it's really not. Goes a long way, it's a bit more mellow and has more depth of flavor than standard standard Kikkoman, which is great, this is just better. Impressive stuff.

I am an absolute Soy Sauce fanatic/freak!!🤪As I eat ALOT of Asian Food 🍱 (my trips [4] to China 🇨🇳 did this to me 😉👍).So I eat Rice 🍚 (weekly), as a testament of my 25 pounds of storage (from my Jasmine Rice 🌾, regularly obtained from my local Costco).One of my favorite dishes is my homemade Shrimp 🍤 Fried Rice.😛So my “usual” Soy Sauce is everyone’s favorite - Kikkomans.I can “sum up” this [Yamaroku] Soy Sauce to/with Kikkomans Sauce, with a few words.Kikkomans is:1) VERY powerful (and much stronger 💪🏼)2) Is MUCH more Salty🧂3) Due to #1 (and #2) it is much MORE “Shocking”⚡️(To the Palate 👅 [in both a good, and bad way]).Yamaroku Shoyu is:1) Very “Mild” (or smooth….) and delicate💐.2) A “unique” taste (almost indescribable), even more so than the “Umami,” that you can get/taste 👅 (from MSG or certain Asian Mushrooms 🍄).3) So with #1 (and #2, above) Shoyu is much more “Pleasurable”🥰 (than Kikkomans).But I’ve heard that this is the similar argument between Light Soy Sauce and Dark Soy Sauce.And as most people know (who cook) Asian food, BOTH (Light & Dark) have their “place,” within Asian Cooking/Dishes.Overall, I don’t know 🤷🏼‍♂️ how to really “Label” Yamaroku Shoyu (it is DEFINITELY unique…) — all I know is that it DOES make your Asian foods taste BETTER!!! (And that is the primary “Goal”🥇🏆with eating food, right??)So, TRY IT OUT (for yourself) - you WILL see 👀 and/taste 👅 the difference👍Is it WORTH the HIGH price?!?🤑💲💵Well, that depends on if you can “afford” it (I can).If you are very “Poor” then PASS this by (your concern, is just whether you can just “EAT” [the Basics]).If you are “better Off💰”??? - then GO FOR IT!!!😂👍 (you will NOT regret it).You will DEFINITELY see/have a “New” flavor adventure, with this [Yamaroku Shoyu] Soy Sauce.As noted (before), as a CRAZED Foodie 🤪, I believe a higher price is WORTH paying.There’s that Old Saying, “You only Live ONCE, so LIVE-IT-TO-THE-FULL” (or something like that) - and this Includes, good Food/Taste 😉👍