The Yamaroku Tsurubishio Shoyu is a premium Japanese barrel-aged soy sauce made of high quality natural ingredients and by following traditional techniques.

Tsurubishio Shoyu has dark, almost black colour, very rich and strong scent, and mellow taste.

The soy sauce is aged in large wooden barrels which have been used for over 150 years since the foundation of Yamaroku. The passage of time makes the lactic acid bacteria and yeasts settle tightly inside the barrels, giving the soy sauce a distinctive flavour and taste.

What makes this soy sauce different from the others is Yamaroku's "re-preparation method". While conventional soy sauces are sold into market after 2-years-fermentation, Yamaroku once extracts the soy sauce from the barrel, puts it into the barrel again, and ferments it for another 2 years. This makes the flavour very rich and full.

Ingredients: Whole soybeans, wheat, salt