KURANO TARUJIKOMI SOY SAUCE

Yuasa soy sauce aims for culinary excellence by incorporating traditional production methods and all-natural ingredients renowned for their quality. Yuasa soy sauce undergoes a traditional fermentation process lasting between one and two years.

Over time, this process has gone out of fashion, limiting fermentation time to one to six months. However, Yuasa soy sauce quality has improved as fermentation time has decreased. Not only does Yuasa soy sauce not reduce fermentation time, it does not use machines to make its soy sauce.

Instead, it is produced by hand using traditional methods. Ingredients used in Yuasa soy sauce are sourced entirely in Japan, with no artificial preservatives, flavourings or colourings. Water and soybeans used are particularly important. Water used comes from the Yuasa region, and its mineral content is ideally suited to making soy sauce.

Water quality is one of the main reasons why Yuasa became the only supplier of soy sauce in Japan after its invention. Black soybeans (kuromame) are a unique addition, influenced by a production style found in a cookbook written 1,500 years ago. Beans are grown in Tanba, Kyoto, famous for being one of the only places in Japan to produce them. These ingredients help create the subtle complexities of soy sauce, which should be treated in the same way as fine wines.