Yamaroku, striving for authenticity
Our line of fine soy sauces, crafted with time and effort.
Tsuru-bishio
Deep, rich, and mellow
Saishikomi soy sauce, fortified and double-aged
Our signature sauce Tsuru-bishio is our ultimate pursuit of depth, richness, and smoothness.
The saishikomi method starts with fresh soy sauce aged 1-2 years, which is returned to the barrel, fortified with additional soybeans and wheat, and aged for another 2-3 years. Using additional ingredients, time, and nature’s power, the salt from the original aging process develops into incredible depth, aroma, and smoothness
| 500ml | ¥1,944 tax incl. |
|---|---|
| 145ml | ¥810 tax incl. |
Main ingredients
-
Soybeans
(Domestic) “Enrei”
-
Wheat
(from Hokkaido) “Haruyutaka,” “Yumechikara,” “Haruyokoi”
-
Salt
from Mexico's seas)
Sun-dried salt -
Fragrance
Shodoshima’s fresh water and air
Production Method
-
Natural fermentation, Barrel-aged
Saishikomi
Aged about 4 years -
Pressing
After naturally filtering out, weights are added and the soy sauce is slowly pressed.
“A little fancy Ponzu”
A blend of fresh aroma and umami
Fresh yuzu and sudachi citrus juice added to our naturally fermented soy sauce. We use more citrus than in our normal blend, resulting in a more fragrant, a little fancier ponzu sauce. Perfect for hotpot, shabu-shabu, grilled meats, salad, marinated dishes, and potstickers.
*Developed through trial and error in collaboration with Mr. Takahashi of Yamamo Takahashi Shoten (founded 1852).
| 500ml | ¥1,944 tax incl. |
|---|---|
| 145ml | ¥810 tax incl. |
Main ingredients
-
Soy sauce
Naturally barrel-aged (contains soybeans and wheat)
-
Sudachi and yuzu citrus
Contains 12% citrus juice (more than normal blend)
-
Sugar
Tanegashima Island sugar
-
Fragrance
Bonito flakes, Hokkaido konbu kelp
Kikutsuyu
A rich dashi soy sauce using our barrel-aged soy sauce
We make our dashi from Rausu (Hokkaido) kelp and Makurazaki (Kagoshima) bonito flakes, blended with Tanegashima Island sugar and our barrel-aged soy sauce, to create a sweet and very fragrant dashi soy sauce. This is perfect for udon, soba, or somen noodle soup base. Also works well with simmered dishes, oden, and tempura dipping sauce. It’s fantastic over a raw egg and hot rice.
*Developed through trial and error in collaboration with Mr. Takahashi of Yamamo Takahashi Shoten (founded 1852).
| 500ml | ¥1,944 tax incl. |
|---|---|
| 145ml | ¥810 tax incl. |
Main ingredients
-
Soy sauce
Naturally barrel-aged (contains soybeans and wheat)
-
Sugar
Tanegashima Island sugar and mirin (sweet cooking sake)
-
Fragrance
Bonito flakes, Hokkaido kelp