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Yamaroku Shoyu (Yamaroku for short) is a family owned and operated business that has been around since the Meiji era (1868-1912) in Japan. Since its founding, ownership of Yamaroku has been passed down 5 generations up to this day with its current owner being Yasuo Yamamoto. Yamaroku's goal is to keep the traditional soy sauce making alive which is done by naturally fermenting and brewing the soy sauce in large cedar barrels called kioke (木桶). Out of current soy sauces made today, less than 1% of them are prepared the traditional way that Yamaroku does it, which they have been consistently producing the same way for the past century and a half. Try these authentic, traditional, and ancient soy sauces which have never been commercially sold in America until now!

Don't forget to check out our blog post titled "We'll Shoyu Authentic Japanese Soy Sauce" which covers Yamaroku and their soy sauces in detail. Click on the Blogger icon to the left and start reading right away!
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Japanese Yamaroku Ponzu Sauce w/ Yuzu & Sudachi Fruit - 5oz (168gms) Japanese Yamaroku Aged 4 Years Soy Sauce "Tsuru Bisiho", 16.9oz (500ml) Japanese Yamaroku Aged 4 Years Soy Sauce Tsuru Bisiho, 4.9oz (145ml)
Japanese Yamaroku Soy Sauce With Bonito And Kelp Stock "Kiku Tsuyu", 16.9oz (500ml)