[Additive-free] Re-brewed soy sauce, Tsurusho

Yamaroku Soy Sauce's "Tsurusho," which was featured in the US Wall Street Journal and sparked a boom in high-end soy sauce, is now available in Vietnam.

This is the ultimate soy sauce, made with the utmost care in ingredients and production methods, by adding soybeans, wheat, salt, and water to the moromi mash in a 150-year-old cedar barrel.

This Tsurusho soy sauce is made slowly over a period of about four years, after a two-year maturation period. The soy sauce is then returned to the barrel without being sold, and the ingredients (except salt) are added again and it is left to brew for another two years using the "re-brewing method."

It is made with twice the amount of ingredients and grown slowly by the power of nature over a period of time, without the use of synthetic colorings or chemical seasonings found in mass-produced soy sauce. By using the mellow salt content of raw soy sauce instead of salt, we are able to bring out a deep richness, aroma, and mellowness never before seen. Please try this taste that has a history spanning 150 years.

[Recommended uses] Fatty meat, fish dishes, sashimi, etc. Also great with avocado! Recommended as a secret ingredient!

[Best before date] 2 to 3 years from the date of manufacture (depending on product shipping status)

<A word from the owner of Tawaraya>

Tawaraya had decided that if they were going to sell soy sauce, it would have to be Yamaroku Soy Sauce. The soy sauce (Tsurusho) is made in wooden barrels over several years, and while it is rich, it also has a mellowness to it, and I couldn't help but exclaim, "So this is soy sauce made in wooden barrels!" The luxurious re-brewing method of brewing soy sauce in soy sauce is also unique to Yamaroku.