By summer, the smell of chocolate fills the shed, and Yasuo paddles the moromi more regularly to support the vigorous fermentation of both lactic acids and yeasts. Be the first to write a review. Yamaroku makes only two kinds of soy sauce. Black & Gold Sauce Soy 500ml. $47.75 +$15.00 shipping. Best Selling in Other Food & Beverages. Dozens of people show up each year for as many days as they are able, and the group typically includes carpenters, fermented food makers, artists, designers, and students from all over Japan. Yamaroku Shoyu Pure Artisan Dark Sweet Japanese Premium Gourmet Barrel Aged 4 Year Soy Sauce "Tsuru Bisiho" Tsurubishio is the flagship series of soy sauce for Yamaroku Shoyu and is aged the longest between 3-5 years. Today, there are more than 1,400 soy sauce companies in Japan, and Yamaroku is one of the last to only use kioke. Called Soy Sauce Village, the area is a unique collection of old industrial architecture, and the delightful experience of walking through it is heightened by the irresistible aroma of soy sauce brewing. The difference is the ki-age type has a wilder taste and gives a quick hit of umami, while the unpasteurized type has a softer, slower aroma and its flavor dissipates more gradually in the mouth. The enormous vats of fermenting soy sauce filled the air with a brothy, sweet, rich odor that promised enormous flavor for the product and delivered. The brewery is open every day from 9:00 to 17:00 all year round. Their products are naturally brewed with no additives and aged by kioke barrels. The one that goes to the town of Kusakabe is very near to the area of the island where Yamaroku is located. Yasuo makes two versatile blended sauces. His philosophy that great soy sauce should be what nature intended, and not the handiwork of the brewer, is reflected in every step of his process. Yamaroku is located in a warren of narrow lanes lined with impressive stone walls made of the granite seen in the rugged mountains that rise up behind the brewery. Best Overall: Yamaroku Kiku Bisiho Soy Sauce. It also means the brewery is busy as the color immediately dissipates when business slows down or is stopped. “Kiku-Bishio” should be used for cooking, where its saltiness, deep umami, and unique taste can enhance and enrich food and add complexity and depth of flavor to dishes. It can also be drizzled on salads, cheese, roasted vegetables, and grilled meats and is a great topping for desserts— puddings, ice cream, and cheesecake—when its mild saltiness and acidity enhances such rich, sweet dishes. It has a unique, refreshing flavor and savoriness. At its peak, there were hundreds of soy sauce breweries using thousands of kioke barrels on Shodoshima. The longer it ages, the more interesting and complex its flavor. Since its founding, ownership of Yamaroku has been … Two leading hybrids are Enrei and Fukuyutaka, both of which are sweet, creamy, buttery types of soy beans. First he makes the koji starter, mixing steamed soy beans and roasted wheat with koji-kin mold (Aspergillus oryzae), and leaving this mixture to bloom for two days, not touching it. As a consequence, there are only two manufacturers of kioke barrels left in the country and their master barrel makers are getting old. Yasuo then pasteurizes the soy sauce at a relatively low 70-72 degrees in winter and 69-70 degrees in summer to stabilize it yet preserve as much of the flavors created by the spores as possible. In addition, Yasuo will gladly take you on a tour inside the brewery and, depending on what he is doing that day, let you watch him fill the barrels, paddle and aerate the moromi, or press and filter the soy sauce. It takes 4 years to be brewed, which is unprecedented even in Japan. 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