Yamaroku, striving for authenticity

Our line of fine soy sauces, crafted with time and effort.

Tsuru-bishio

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 ¥1,620 tax incl.
145ml ¥648 tax incl.

Main ingredients

  • Soybeans
    Soybeans

    (Domestic) “Enrei”

  • Wheat
    Wheat

    (from Hokkaido) “Haruyutaka,” “Yumechikara,” “Haruyokoi”

  • Salt
    Salt

    from Mexico's seas)
    Sun-dried salt

  • Fragrance
    Fragrance

    Shodoshima’s fresh water and air

Production Method

  • Production Method
    Natural fermentation, Barrel-aged

    Saishikomi
    Aged about 4 years

  • Pressing
    Pressing

    After naturally filtering out, weights are added and the soy sauce is slowly pressed.

“A little fancy Ponzu”

“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 ¥1,620 tax incl.
145ml ¥648 tax incl.

Main ingredients

  • Soy sauce
    Soy sauce

    Naturally barrel-aged (contains soybeans and wheat)

  • Sudachi and yuzu citrus
    Sudachi and yuzu citrus

    Contains 12% citrus juice (more than normal blend)

  • Sugar
    Sugar

    Tanegashima Island sugar

  • Fragrance
    Fragrance

    Bonito flakes, Hokkaido konbu kelp

Kikutsuyu

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 ¥1,620 tax incl.
145ml ¥648 tax incl.

Main ingredients

  • Main ingredients
    Soy sauce

    Naturally barrel-aged (contains soybeans and wheat)

  • Sugar
    Sugar

    Tanegashima Island sugar and mirin (sweet cooking sake)

  • Fragrance
    Fragrance

    Bonito flakes, Hokkaido kelp