MENU

YAMAROKU-SHOUYU|WOODEN VAT AGED SOY SAUCE

YAMAROKU-SHOUYU|WOODEN VAT AGED SOY SAUCE main image

Brand

Good soy sauce nurtured by wooden vats, breweries, and microorganisms

YAMAROKU-SHOUYU

  • Late 1800s
  • WOODEN VAT AGED SOY SAUCE
  • Yasuo Yamamoto
YAMAROKU-SHOUYU|WOODEN VAT AGED SOY SAUCE history image

History

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.

YAMAROKU-SHOUYU|WOODEN VAT AGED SOY SAUCE feature image

Characteristic

Mild soy sauce produced by the natural power of the wooden vat and brewery

All of our soy sauce is made in wooden vats.

The microorganisms that live in the wooden vats make the soy sauce taste mellow.

Each wooden vat holds 3,000 to 6,000 liters of soy sauce, and the brewery that houses the barrels is a one-story wooden building that was built over 100 years ago.

The brewery is a one-story wooden building built more than 100 years ago as a Moromi brewery.

It is so old and splendid that it has been designated as a registered tangible cultural property by the government, but because the floor is made of earth and the walls are made of mud, some parts of the building are decaying with age, and they are carefully repaired and used.

The beams, floors, and walls of this seemingly battered brewery are home to 100 kinds of yeast and lactic acid bacteria.

Shodoshima has a mild climate with relatively little rainfall, so in the spring and summer, when fermentation is in full swing, the work of mixing the mash continues every day, and the temperature on the barrels, which rises above 40 degrees Celsius due to the heat of fermentation, is like a natural sauna.

In the winter, the cold wind that blows from the famous valley of Shodoshima makes the brewery itself feel like hell.

The richness of Shodoshima's climate and nature stimulates the microorganisms in the breweries and wooden vats to produce a mellow soy sauce with a lot of flavor.

YAMAROKU-SHOUYU|WOODEN VAT AGED SOY SAUCE Image used

For Customers

Soy sauce to elevate your everyday cooking

I want to bring the delicious soy sauce I work so hard to produce to the customers who need it.

I recommend with confidence the deliciousness of the soy sauce I make with the smiles on my customers' faces in mind.

“Kikubishi” is an authentic dark soy sauce made from black soybeans from Tanba and wheat from Kagawa Prefecture, aged for two years, and characterized by its high aroma and sharp saltiness.

It can be used for all kinds of Kake soy sauce, and its color is beautiful when used with simmered dishes.

It also goes well with simple grilled dishes such as steak and gyoza.

“Tsurubishi”” is Yamaroku's pride and joy, made from raw soy sauce that has been matured for two years and then put back into the wooden vat, where it is brewed for another three years with ingredients other than salt.

After two years of maturing, the raw soy sauce is put back into the wooden vat, and ingredients other than salt are added.

This soy sauce makes a great gift for food lovers and gourmets.

Award

2021 COREZO Foundation COREZO Award

Items viewed