Yamaroku Soy Sauce's Umami
What is the "umami " of soy sauce?
Both a quantifiable and unquantifiable flavor
Yamaroku's High Umami Numbers
Generally, soy sauce umami is measured by nitrogen levels. Nitrogen is found mainly in the soybeans, so the higher the levels, the higher the umami. Umami compounds develop during the aging process, with regular light soy sauce at 1.2 and dark soy sauce at 1.5. Yamaroku's "Tsuru-bishio " soy sauce has an umami level of over 2.3, much higher than regular varieties of soy sauce.
Lower sodium levels with rich umami
Raising umami levels isn’t a difficult thing to do technically, though. No matter the quality of the ingredients or methods, flavorings can be added, more finely crushed soybeans can be used, and umami levels can be raised espite shortening the aging time. However, humans can detect unquantifiable subtleties in flavor like "richness” and "smoothness.” "Flavor” is a complex, holistic amalgamation of umami, spicy, bitter, sweet, and aroma that can't be measured just by numbers.
Compared to mainstream brands of soy sauce, Yamaroku’s numbers may look inconsistent on paper, but we feel that our product’s flavor is consistent. We cherish people’s sense of taste above pure numbers. We hold our standard to something more than numbers, we honor "deliciousness and happiness."
|Company Name||Yamaroku Shoyu Co., Ltd|
|Company President||Mr. Yasuo Yamamoto|
|Address||1607 Yasuda, Shodoshima-cho, Shozu-gun, Kagawa 761-4411|