Yamaroku Tsuru Bishio 4 Year Aged Japanese Soy Sauce 500ml
Description
Deep richness and mellowness.
The mellow taste and aroma that spreads in your mouth.
Tsurubishio" is Yamaroku Soy Sauce's most confident product, which pursues "deep richness and mellowness" to the utmost limit.
This soy sauce is made using the "re-finishing method." After about two years of maturation, the finished soy sauce is returned to the barrel without being made into a product, and the ingredients (except salt) are added again, and the soy sauce is brewed twice for another two years.
The process is to add twice as many ingredients and years of time to slowly nurture the soy sauce by the power of nature. By using the salt content of kado-cured soy sauce instead of salt, we have brought out a deep, rich, aromatic, and mellow flavor that has never been seen before.
The mellow taste and aroma that spreads in your mouth.
Tsurubishio" is Yamaroku Soy Sauce's most confident product, which pursues "deep richness and mellowness" to the utmost limit.
This soy sauce is made using the "re-finishing method." After about two years of maturation, the finished soy sauce is returned to the barrel without being made into a product, and the ingredients (except salt) are added again, and the soy sauce is brewed twice for another two years.
The process is to add twice as many ingredients and years of time to slowly nurture the soy sauce by the power of nature. By using the salt content of kado-cured soy sauce instead of salt, we have brought out a deep, rich, aromatic, and mellow flavor that has never been seen before.
YAMAROKU SHOYU
A historic soy sauce brewery on Shodoshima Island, crafting exceptional artisan shoyu since 1907. Yamaroku specializes in rare aged soy sauce fermented in century-old wooden barrels using traditional methods passed down through generations. Their premium products, including the renowned Kiku Bisiho and Tsuru Bisiho, offer rich, complex flavors that elevate any dish with authentic Japanese umami.
Orders ship within 2 to 5 business days.
