YAMASAN KYOTO UJI
Soy Sauce Double Brewed Vintage 1000 Days Aged, Japanese Artisanal Handmade, Naturally Brewed, No Additives, Non-Gmo, Made in Japan(360Ml)【Yamasan】
Soy Sauce Double Brewed Vintage 1000 Days Aged, Japanese Artisanal Handmade, Naturally Brewed, No Additives, Non-Gmo, Made in Japan(360Ml)【Yamasan】
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- ✅Extraordinarily Rich Sauce -Generally speaking, the ingredients of authentic Koikuchi soy sauce are only soybean, wheat, salt, and water. Surprisingly, instead of the salt & water, using naturally brewed Koikuchi soy sauce, meaning that this premium soy sauce naturally brewed TWICE with about DOUBLE amount of ingredients & DOUBLE amount of time and efforts, making the umami distinctively multiplied. Just one drop for fried egg & baked bacon makes your everyday breakfast gorgeous.
- ✅Why Authentic? -From the simplest ingredients with no additives. Naturally and slowly brewed for total more than1000 days, the umami of fine ingredients are fully brought out. Aging through total 12 seasons(3 years) of Japan, the flavor & aroma of our distinctive sauce gets deeper and richer. Taste the difference. Let your tongue explore the highly delicate balance of abundant flavors.
- ✅Artisanal Slow Handmade -Our exclusive soy sauce cannot be made even by automatic cutting-edge machines. Making authentic soy sauce without any additives is like cultivating organic vegetables by natural, eco-friendly method. The quality and flavor are directly affected by the climate & geography of the region. Our Japanese craftsmen who have mastered the traditional methods succeeded over 100 years take full care of the varying conditions of sauce with their honed five senses.
- ✅Select Fine Ingredients -As for soybean & wheat(Both Non-GMO), every year our brewery carefully selects the best cultivating places in Japan and even cultivars, and delicately adjust the blend ratio, depending on the year’s conditions. As for salt, they use 100% natural sun-dried sea salt. As for water, the brewery is blessed with natural, super soft water of pure Ibo River.
- ✅Historical TATSUNO Brand -From a small brewery in Tatsuno region, where has over 400 years brewing history. Blessed with ideal climate for soy sauce brewing throughout the year, distinctive water from the pure river, and fine soybean & wheat in the locality, Tatsuno has been one of the three most prosperous places for soy sauce brewing in Japan.
Product Description
Japanese Authentic Tradition for Your Creative Daily Life
For your creative recipes. Put Japanese authentic tradition in your daily life.
Introducing 3 types of Soy Sauce
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You can feel difference
Natural Brewed Koikuchi Soy Sauce
Authentic Koikuchi soy sauce offers delicate flavors and a mellow aroma. Made from natural sea salt, domestic wheat, and soybeans, it achieves harmony through aging, enhancing the natural taste of blended ingredients. Ideal for enhancing dishes like steak sauce, lobster sauce, chili sauce, gumbo, and Jambalaya, it deepens flavors and masks meat and fish odors as a secret seasoning.
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Exceptionally Rare Vintage
Double Brewed Kanro Soy Sauce
Historically known as "Kanro," this exceptional sauce from western Japan is made using traditional methods. Moreover, it substitutes naturally fermented soy sauce for salt and water, aging for over 1000 days to intensify its flavor. Only about 1% of soy sauce is crafted this way. Just one drop for fried egg & baked bacon makes your everyday breakfast gorgeous.
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Innovative Sauce for Your Creative Recipes
Smoked Soy Sauce
Creating a smoky flavor in sauce without artificial additives is highly challenging. By slowly smoking 100% naturally brewed soy sauce for 8-9 hours, it absorbs a rich, appetizing aroma. The type of wood used for smoking affects the smoke's quality and characteristics, with blending several types in ideal proportions deepening its intensity and bringing out the sauce's smooth flavor. Perfect with olive oil, Ajillo, roast beef, fresh cheese, pasta, steak, carpaccio dressing, and creative sauces.
Where is Soy Sauce Made
Gods Brew the Soy Sauce
Our soy sauce is slowly aged using only Koji and organisms from our wooden brewery. The sauce’s quality and flavor vary based on their activity. The brewer's main task is to create the best environment for them. In the past, people believed that an invisible god brewed soy sauce.
Soy Sauce Terroir-Premier Tatsuno Brand
Tatsuno, in Japan's inland sea, enjoys ideal mild climate and humidity, protected by mountains. Pure, soft water from the Ibo River enhances umami through slow fermentation. These natural advantages have historically enabled Tatsuno to brew premium soy sauce.
Manufacturing scene of soy sauce making
The soy sauce koji is made by adding koji mold to steamed soybeans and roasted, finely crushed wheat. This is the key to making delicious soy sauce.
The completed soy sauce koji is transferred to a tank and mixed with salt water to create Moromi. Stir occasionally to incorporate air while maturing.
The Moromi is pressed using a special machine, and the liquid that is squeezed out is then heated and filtered to increase its clarity.
After completing the finishing process and bottling, each bottle is individually wrapped and shipped by hand.
Small Brewery’s Traditional Philosophy
"We do not manufacture but "cultivate" the soy sauce."
Naturally brewing soy sauce, like organic farming without chemicals, involves listening, sniffing, and observing subtle changes during aging. These subtle adjustments could never be made by machine, meaning that it is impossible to manufacture the sauce in a large scale.
YAMASAN's Japanese Soy Sauce Series
| Customer Reviews | 4.7 out of 5 stars 2,018 | 4.7 out of 5 stars 2,018 | 4.7 out of 5 stars 2,018 | 4.7 out of 5 stars 48 | 4.5 out of 5 stars 93 |
| Price | $22.15$22.15 | $24.31$24.31 | $26.27$26.27 | $23.38$23.38 | $24.62$24.62 |
| Net Weight | 360mL(12.2floz) | 360mL(12.2floz) | 360mL(12.2floz) | 300mL(10.14floz) | 360mL(12.2floz) |
| Characteristics | 500 days aged | 1000 days aged | Flavored with smoked chips | Organic/Natural Brewed | Amber color and mild taste |
| Flavor | Rich umami and aroma | Full flavor and umami | Smoky taste and aroma | Rich umami and aroma | Mellow & richly salty flavor |
| How to Enjoy | Steak, Simmered Dish, Tempura | Sushi, Pasta, Sukiyaki | Fish sauté, pasta, Egg, Cheese | Sushi, Sashimi, Grilled dishes | Stew, Dressing, Tamagoyaki |
| How to Enjoy2 | Fried rice, Natto, Sushi | Sashimi, Poke, Ice cream | Dressing, Ajillo | Natto, Tofu | Steamed egg custard, Dressing |
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