TIME · CRAFT · CULTURE
Selected with care
Made with patience
Crafted in limited quantities
Closer to the makers
Fermented | Handmade | Additive free
Tsuru Bishio – 4 Year Aged Double Brewed Japanese Soy Sauce (Saishikomi)
KANEIWA KOSHIKI SHOYU 720 ML
Tsuru Bishio – 4 Year Aged Double Brewed Japanese Soy Sauce (Saishikomi)
KANEIWA KOSHIKI SHOYU 720 ML
For Those Who Dine Beyond Ordinary.
Yamaroku Soy Sauce's brewery has a 150-year history.
We pour our heart into producing delicious soy sauce with the microbes in our buildings so you can enjoy our time-crafted products.
KANZURI
The legendary Japanese fermented chili-yuzu condiment aged in snow and refined through years of fermentation.
Discover Kanzuri, the iconic Japanese fermented spice seasoning from Niigata, crafted using chili peppers, yuzu, rice koji, and salt. Traditionally snow-aged through the rare Yukisarashi process and fermented for up to 6 years, Kanzuri delivers deep umami, elegant heat, and complex citrus aroma. A true artisanal Japanese condiment produced in limited quantities using centuries-old methods.
Naturally brewed in Wakayama, Japan. The birthplace of Japanese soy sauce; Kaneiwa Koshiki Shoyu is aged for two years in traditional wooden barrels using whole Marudaizu soybeans, Koji fermentation, and sacred mineral-rich “Kukai Water” from Mount Koya.
Produced in limited quantities for those who understand true fermentation craftsmanship.
YAMAKAWA JOZO
Crafted in Gifu Prefecture using century-old wooden barrels, 100% soybeans, and nearly two years of natural fermentation, Yamakawa Jozo preserves one of Japan’s rarest living fermentation traditions. Deeply umami-rich, naturally gluten-free, and produced in extremely limited quantities, their Nagara and Minobi tamari represent the uncompromising soul of authentic Japanese craftsmanship.
