Why “Sweet Soy Sauce” Continues to Be Loved in Yamaguchi and Kyushu: A Rich Culture and the Passion of Artisans

In the region stretching from Yamaguchi Prefecture through Kyushu, mellow, naturally sweet soy sauce has become deeply rooted in the local food culture and continues to be loved to this day. Behind this tradition lies a warm spirit of hospitality and a deep appreciation for food.

KUWATA SHOYU

Hofu, Yamaguchi Prefecture

1. A Flavour Shaped by Hospitality and a Rich Cultural Heritage

Through the Nagasaki Kaido, also known as the “Sugar Road,” the regions from Yamaguchi to Kyushu were among the first places in Japan to receive cutting-edge culture and precious goods from overseas. At the time, sugar was an extremely valuable commodity, and using it generously was an expression of the desire to offer the very best hospitality to family and guests.

Blending such precious sweetness into soy sauce can therefore be seen as a remarkable expression of the wisdom, generosity, and cultural sophistication of the people of that era—an effort to make everyday meals richer and more enjoyable.

2. A Perfect Meeting with the Bounty of the Sea

Surrounded by rich coastal waters, Yamaguchi and Kyushu are blessed with some of Japan’s finest seafood. Sweet soy sauce evolved as a way to further enhance the natural character of freshly caught fish and other seafood.

It represents a natural partnership between the region’s deep respect for its ingredients and the desire to experience each local delicacy at its very best. This culinary tradition has been carefully passed down through generations.

3. Tradition and Craftsmanship at Kuwata Shoyu in Hofu, Yamaguchi

One brewery preserving this rich culture of “sweet soy sauce” with exceptional craftsmanship and passion today is Kuwata Shoyu, located in Hofu City, Yamaguchi Prefecture.

The Only Soy Sauce Brewery in Yamaguchi Prefecture Committed to 100% Kioke Brewing Using Yamaguchi-Grown Ingredients

At a time when efficiency and modernization are transforming the industry, Kuwata Shoyu remains committed to using locally sourced ingredients from Yamaguchi and preserving the traditional Japanese method of brewing soy sauce in wooden barrels, known as kioke.

The diverse microorganisms that have naturally established themselves in the brewery, together with the wooden barrels, create a depth and complexity of flavour that cannot easily be replicated elsewhere.

A Rare Japanese Brewery That Makes Sweet Soy Sauce Using Traditional Kioke Brewing

Authentic kioke-brewed soy sauce is generally associated with a sharper, more pronounced flavour profile. Kuwata Shoyu, however, uses this traditional wooden-barrel brewing method to create the mellow, sweet soy sauce that has long been cherished throughout the region.

The ability to combine traditional craftsmanship with a warm, approachable flavour rooted in local food culture makes Kuwata Shoyu a truly rare presence in Japan.

Wait. You actually read the whole thing? That makes you one of our people. We believe curiosity deserves to be rewarded. Enjoy 15% off your purchase with code LORE01. For people who care about what’s inside the bottle; and the story behind it.

This uma-amakuchi (“rich and sweet”) soy sauce tradition continues to bring warmth and richness to Japanese tables today; carried forward by the region’s spirit of hospitality, its love of the bounty of the sea, and the unwavering dedication, pride, and continual pursuit of excellence of its artisans.