A must-have for great Japanese chefs, Yuasa soy sauce is made using a traditional method in the town of Yuasa (Wakayama Prefecture), the historic birthplace of soy sauce nearly 750 years ago. While modern production has gradually favoured speed and volume, Yuasa Soy Sauce Ltd. upholds an artisanal expertise based on natural fermentation lasting one to two years and entirely hand-crafted production.
Made exclusively from Japanese ingredients, with no preservatives, artificial flavourings or colourings, it notably uses local spring water and Tanba black soybeans, renowned for their quality. These ingredients, combined with long fermentation, give it a remarkable aromatic richness and great complexity.
Recognised for its excellence, Yuasa soy sauce ranks first in Japan's official soy sauce classification, notably thanks to its high nitrogen content, considered a major indicator of quality.
