THIS IS NOT SOY SAUCE.

This is one of the rarest soy sauces in the world.

Crafted by Yamaroku Shoyu, a 150+ year old brewery on Japan’s Shodoshima island, Tsuru Bishio represents the pinnacle of traditional Japanese soy sauce making.

WHAT MAKES TSURU BISHIO UNIQUE?

1. DOUBLE BREWED (SAISHIKOMI)

Unlike regular soy sauce, Tsuru Bishio is re-brewed using soy sauce instead of water.

This rare method; known as Saishikomi — creates:

• Deeper umami
• Richer body
• Greater complexity

2. AGED FOR 4+ YEARS

Most soy sauces are aged for a few months.

Tsuru Bishio is aged for over 4 years, allowing flavors to develop slowly and naturally.

3. FERMENTED IN WOODEN BARRELS

Less than 1% of soy sauce today is made in traditional wooden barrels.

These barrels; some over 100 years old; create a living fermentation environment.

Inside them:

• Over 100+ microorganisms thrive
• Natural fermentation evolves over seasons
• Flavor becomes layered and complex

4. A LIVING MICROBIOME

This is not industrial fermentation.

This is a living ecosystem.

The walls of the brewery and barrels contain native bacteria and yeasts that define the taste; something impossible to replicate in steel tanks.

5. SHODOSHIMA TERROIR

Shodoshima’s unique climate; warm winds, sea air, and mountain conditions; creates the perfect environment for fermentation.

Historically, this island was a hub for grain and salt trade, which allowed soy sauce brewing to flourish.

TASTE PROFILE

• Deep umami richness
• Smooth, rounded finish
• Less harsh saltiness
• Complex aroma (300+ notes)

WHY CHEFS CHOOSE TSURU BISHIO

• Ideal for sashimi, sushi, and finishing dishes
• Enhances flavor without overpowering
• A small amount delivers maximum impact

ONCE YOU TASTE THIS, THERE’S NO GOING BACK.