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Yamaroku is a family-owned business located in Miyazaki, Japan. They specialize in producing traditional and artisanal soy sauce.
Yamaroku has been producing soy sauce since 1932.
In the 1960s, they began to focus on making artisanal soy sauce using traditional methods passed down from generation to generation.
In 2018, their soy sauce was recognized in the Slow Food movement's Ark of Taste.
Yamaroku continues to grow and expand their product line while maintaining their focus on quality and tradition.
Kikkoman is a Japanese food manufacturer that produces a wide variety of soy sauce products.
San-J is a maker of tamari soy sauce and other products that focus on natural and organic ingredients.
Bragg is known for their organic apple cider vinegar, but they also produce a range of natural soy sauce products.
A premium soy sauce made with a unique blend of wheat, soybeans, and salt. It is aged for 3 years to develop a rich, complex flavor.
A lighter and milder soy sauce that is aged for 2 years to develop a balanced and delicate flavor.
A powdered form of soy sauce that is perfect for seasoning or dry rubs.
A concentrated soup base made from soy sauce and other seasonings. It is perfect for making authentic Japanese ramen.
No, Yamaroku soy sauce is made with wheat and is not gluten-free.
Yamaroku uses traditional methods and ages their soy sauce for several years to develop a complex and rich flavor. They also use a unique blend of wheat, soybeans, and salt to create their distinctive product.
Yamaroku soy sauce is available online and in select specialty stores.
Yamaroku soy sauce should be kept in a cool, dry place and away from direct sunlight. Once opened, it should be refrigerated and used within 6 months.
No, Yamaroku soy sauce is not organic. However, they do focus on using natural ingredients and traditional methods to produce their products.
