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Kioke Shoyu is a premium soy sauce aged up to 4 years and produced with traditional brewing methods that use wooden barrels, much like wine and whisky. Incredibly, less than 1% of Japan's soy sauce is still produced using wooden barrels and it is said that there are only 3,000 to 4,000 wooden brewing barrels in existence. Yamaroku are the only soy brewery in Japan that builds, by hand, wooden barrels to keep traditional Kioke Shoyu (Tsuru Bishoi) alive.
One taste will change your entire perception of soy sauce.
Kioke Shoyu "Tsuru Bishio" Soy Sauce is nurtured by the climate. Koji mould, along with a variety of different bacteria and yeasts, combine to produce the complex flavouring. The aroma contains over 300 different ingredients.
The optimal balance of bacteria for soy sauce brewing has been maintained over 200 years and Yamaroku continues to protect the wooden barrels in their breweries, and this is what gives their soy sauce its unique flavour.
First prepared in the Winter, fermentation flourishes in the Spring and Summer, and it finally matures in the Autumn. The entire process takes one to three years to complete depending on the changes over four seasons.
Ingredients: Water, Soybean, Wheat, Salt
Volume: 145ml
Refrigerate after opening. Vegan.