Making wooden vats as a soy sauce maker for the next generation
We are a soy sauce brewery that has been established in Shodoshima for over 150 years.
In the Edo period (1603-1868), Shodoshima was a natural territory for salt production.
“Shiohama-shi” (salt-making engineers) were invited from Ako in Harima (Hyogo Prefecture) to learn salt production techniques and development methods, and the island became the second largest producer of salt in Japan after Ako.
The founder of Yamaroku seems to have been a shiohamashi, and started making moromi, a secondary processed product using salt, and the third generation introduced a pressing machine, which started Yamaroku's soy sauce production.
The wooden vats that are indispensable for our soy sauce production are large barrels made of cedar wood.
The microorganisms that live inside the vats, such as lactic acid bacteria and yeast, are responsible for the richness, mellowness, and flavor of the soy sauce.
Microorganisms play a major role, and the wooden vats they live in have a lifespan of 100 to 150 years.
The wooden vats have a lifespan of 100 to 150 years, so it's important to replace them at the right time so that the soy sauce made in them can be passed on to the next generation.
However, the number of cedar barrel makers who can make large barrels is dwindling, so for the sake of the future of soy sauce production, we have learned the art of barrel making and are now able to make our own large barrels.
We have a single-minded desire to make good soy sauce and to pass it on to the next generation.