{"title":"Soy Sauce","description":"\u003cp\u003eSoy sauce is the backbone of the Japanese kitchen — and the most counterfeited shortcut in the Western one. Every bottle here is brewed slowly by a named producer and shipped directly from Japan: barrel-aged shoyu, double-brewed saishikomi, citrus ponzu, and more.\u003c\/p\u003e\u003cp\u003eThese are the soy sauces Yan \u0026amp; Keiko reach for at home — chosen for the makers behind them, not the shelf they came from.\u003c\/p\u003e","products":[{"product_id":"experience-umami-yamaroku-tsuru-bishio-rich-mellow-japanese-soy-sauce-500ml","title":"Tsuru Bishio from Shodoshima","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003eThere is one bottle in your pantry that changes how you think about seasoning. This is it.\u003c\/p\u003e\n\n\u003cp\u003eTsuru Bishio is Yamaroku's flagship soy sauce — double-brewed using the saishikomi method, aged for four years in cedar kioke barrels that have been alive for over 150 years. The result is something closer to aged balsamic than anything you have poured from a supermarket bottle: dark, velvety, layered, and made from nothing but soybeans, wheat, and salt.\u003c\/p\u003e\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDouble-brewed saishikomi method: completed soy sauce returned to the barrel, fresh ingredients added, then aged for four more years — twice the raw materials, twice the time, one bottle.\u003c\/li\u003e\n\u003cli\u003eBrewed by fifth-generation brewmaster Yasuo Yamamoto on Shodoshima Island — one of fewer than 1% of Japanese producers still using traditional kioke wood barrels.\u003c\/li\u003e\n\u003cli\u003eThree ingredients only — soybeans, wheat, and salt. No additives, no shortcuts. The same recipe since the Meiji era.\u003c\/li\u003e\n\u003cli\u003eShipped directly from Yamaroku's brewery on Shodoshima — not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e sashimi, chilled tofu, rice, steak, and finishing dishes.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/soy-sauce-and-the-inland-sea\"\u003eSoy Sauce and the Inland Sea\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/shodoshima\"\u003eA Journey to Shodoshima\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eFor the hottest evenings, a few drops finish cold tofu in our \u003ca href=\"\/blogs\/recipes\/hiyayakko-the-dinner-you-dont-cook\"\u003eHiyayakko — The Dinner You Don't Cook\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eA note on shipping: bottles travel by weight, so a second bottle adds only about $6 to U.S. shipping (one bottle ~$44 · two ~$50).\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Saishikomi Soy Sauce（再仕込み醤油・鶴醤） \u003ca href=\"\/blogs\/guides\/types-of-japanese-soy-sauce\"\u003eSee our guide to Japanese soy sauce types\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 500ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Soybeans (domestic \"Enrei\"), Wheat (Hokkaido \"Haruyutaka\" \/ \"Yumechikara\" \/ \"Haruyokoi\"), Salt (Mexican sun-dried) — no additives\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soy and wheat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before:\u003c\/strong\u003e Approx. 3 years from production date (unopened)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dark place. Refrigerate after opening. \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Shodoshima Island, Kagawa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Yamaroku Shoyu Co., Ltd.（ヤマロク醤油株式会社, 5th generation）\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eOn Shodoshima Island in Japan's Seto Inland Sea, fifth-generation brewmaster Yasuo Yamamoto tends cedar kioke barrels that have been fermenting soy sauce for over 150 years. His brewery — built in the Meiji era and designated a Registered Tangible Cultural Property of Japan — is home to more than 100 strains of wild yeast and lactic acid bacteria living in its wooden beams and earthen walls. At a time when over 99% of Japanese soy sauce is produced in stainless steel tanks, Yamamoto-san chose to restore the near-extinct craft of kioke brewing. Tsuru Bishio is his most confident expression of that commitment: double-brewed, aged for a minimum of four years, made from nothing but soybeans, wheat, and salt.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eTasting Profile\u003c\/summary\u003e\n\u003cp\u003eDark as mahogany and velvety in texture. The nose opens with caramel and roasted grain, followed by deep, layered umami that lingers without sharpness. Less salty than standard soy sauce — more rounded, more complex. The finish is long and warm. A drop on the tongue tells you immediately that this is something different.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eThe classic introduction is one drop over sashimi or cold tofu — the depth of four years of fermentation needs nothing added. A drizzle over grilled fish or steak at the moment it comes off the heat brings an umami richness that transforms the dish in a way other condiments cannot. For those drawn to the fermentation and gut-health movement, this is the real thing — live cultures, no additives, aged slowly in living wood for four years. For something that will surprise every guest: a few drops on vanilla ice cream produce a caramel-like depth that is hard to explain and impossible to forget. Those who keep both Tsuru Bishio and Kiku Bishio — Yamaroku's lighter everyday soy sauce — find they reach for different bottles at different moments, and rarely go back to one alone.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eShipping from Japan\u003c\/summary\u003e\n\u003cp\u003eGlass bottles travel best together — add two or three to one box and the cost per bottle drops. Example U.S. shipping: 1 bottle ~$44 · 2 ~$50 · 3–5 ~$69. \u003cem\u003e(Rates vary slightly with the exchange rate.)\u003c\/em\u003e Shipped directly from Yamaroku’s brewery on Shodoshima.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003ch3\u003eComplete the table\u003c\/h3\u003e\n\u003cp\u003eTsuru Bishio is the soy at the center. A few simple things set the whole table around it:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/gokujo-kontobi-nori-maruyamas-signature-blue-green-blend-5-full-sheets-tsukiji\"\u003eGokujo Kontobi Nori\u003c\/a\u003e — Tsukiji’s prized blue-green nori, crisp for wrapping.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/tamaruya-wasabi-paste-from-shizuoka\"\u003eTamaruya Wasabi Paste\u003c\/a\u003e — real Shizuoka hon-wasabi for sashimi and hand-rolls.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/chidori-su-rice-vinegar-from-kyoto\"\u003eChidori-su Rice Vinegar\u003c\/a\u003e — Kyoto’s two-century rice vinegar, for the sushi rice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eOr begin with all three of Yamaroku’s barrel-brewed sauces at once — the \u003ca href=\"\/products\/yamaroku-tasting-set\"\u003eYamaroku Tasting Set\u003c\/a\u003e brings Tsuru, Kiku, and their sudachi-yuzu ponzu together in one box.\u003c\/p\u003e\n\u003cp\u003eOr taste it the way we do at home — \u003ca href=\"\/blogs\/recipes\/tokyo-corn-rice\"\u003eTokyo Corn Rice\u003c\/a\u003e, sweet summer corn folded into donabe rice and finished with a few drops of Tsuru Bishio.\u003c\/p\u003e\n\u003cp\u003eOr, if you’re new here, see both ways we recommend starting — one bottle, or a complete first dinner — on our \u003ca href=\"\/pages\/start-here\"\u003eStart Here\u003c\/a\u003e page.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Yamaroku Shoyu Co., Ltd. (ヤマロク醤油有限会社)","offers":[{"title":"Default Title","offer_id":46455024681195,"sku":"","price":3750.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/experience-umami-yamarok.png?v=1782468843"},{"product_id":"kondo-marudaizu-soy-sauce-aged-in-cedar-barrels-naturally-brewed-in-tokyo-360ml","title":"Kikkogo Marudaizu Soy Sauce from Akiruno, Tokyo","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003e\u003cstrong\u003eTokyo has one wooden-barrel soy sauce brewery left. This is it.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eKondo Brewing in Akiruno City — at the western edge of the Tokyo metropolitan area — is the only soy sauce producer in Tokyo still fermenting in traditional cedar barrels. Nearly a century of craft, three generations of family, and one unchanging method: whole soybeans, wheat, salt, time.\u003c\/p\u003e\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eNot available through major retailers — sourced directly from Kondo Brewing in Akiruno, Tokyo.\u003c\/li\u003e\n\u003cli\u003eTokyo's sole remaining wooden-barrel brewery: matured for over one year in cedar barrels (sugi-daru) — a practice that survives in fewer than a handful of producers across Japan, and the only one left within Tokyo.\u003c\/li\u003e\n\u003cli\u003eDomestic whole soybeans (marudaizu) — just 0.2% of Japanese soy sauce is produced this way. The whole, unprocessed bean retains its natural oils, yielding a rounder, naturally sweeter flavor that defatted soy cannot replicate.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand \/ Product:\u003c\/strong\u003e Kikkogo Marudaizu Soy Sauce（キッコーゴ丸大豆醤油）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 360ml (glass bottle)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Whole soybeans (Japan), wheat, salt\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdditives:\u003c\/strong\u003e None — no preservatives, no artificial coloring\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soy and wheat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dark place. Refrigerate after opening. \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Akiruno, Tokyo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVendor:\u003c\/strong\u003e Kondo Brewing Co., Ltd.（近藤醸造株式会社）\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eThe founder, Gorobe Kondo, established the brewery in Akiruno City nearly a century ago — at the point where Tokyo's dense western suburbs give way to the Akigawa river valley and the mountains of Okutama. The method he set in place has not changed in the hands of the second or third generations: whole soybeans and wheat are prepared as koji, combined with natural salt water, and left to ferment slowly in cedar wooden barrels — sugi-daru — for more than a year. No additives, no accelerants, no shortcuts taken at the cost of flavor.\u003c\/p\u003e\n\u003cp\u003eWhat makes Kondo genuinely unusual is not just the wooden barrels — it is the insistence on domestic whole soybeans. Most soy sauce production in Japan uses defatted soy: the oil has been extracted before fermentation, which reduces cost and speeds the process but removes the natural fats that give whole-bean soy sauce its characteristic roundness and lingering sweetness. Just 0.2 percent of Japanese soy sauce is made from domestic whole soybeans in this way. Kondo has always been in that fraction. The glass bottle is a deliberate choice as well: it protects the aroma and flavor from oxidation in a way plastic cannot, and customers have been known to return empty bottles to the brewery for reuse — a habit that reflects the kind of relationship a century-old family brewery builds with the people who cook with it.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eA drop over sashimi or cold tofu shows you immediately what nearly a century of tradition produces — the umami arrives first, the salt follows quietly, and the finish is long and clean. Use it as a finishing sauce over grilled salmon or roasted vegetables, added at the last moment before serving so the cedar-aged aroma survives rather than cooks off. Combined with mirin and sake it makes a glaze that tastes nothing like bottled teriyaki and takes the same amount of time to prepare; the difference is the depth. For those building a Japanese pantry seriously, this is the bottle that changes the baseline — once you cook with whole-bean wooden-barrel soy sauce, the industrial alternative becomes genuinely hard to reach for.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/soy-sauce-and-the-inland-sea\"\u003eSoy Sauce and the Inland Sea\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/west-tokyo\"\u003eA Journey to West Tokyo\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Kondo Jozo Co., Ltd. (近藤醸造株式会社)","offers":[{"title":"Default Title","offer_id":47055139274987,"sku":null,"price":2800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/kondo-marudaizu-soy-sauc.png?v=1782468878"},{"product_id":"251125-1","title":"Yugeta Organic Japanese Soy Sauce from Saitama","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003eA one-year wooden-vat organic soy sauce from Saitama, brewed with Japanese organic soybeans and wheat.\u003c\/p\u003e\n\n\u003cp\u003eElevate everyday cooking with the layered umami of Yugeta Organic Soy Sauce. Brewed in Saitama by a family-run maker founded in 1923, it brings quiet depth to tofu, sashimi, grilled vegetables, rice, noodles, and simmered dishes. Unlike quick-made soy sauces, it is crafted with Japanese organic soybeans and organic wheat, then naturally fermented and aged for more than one year in cedar vats — clean, rounded, and savory, with a gentler saltiness that lets the ingredients on your table stay present.\u003c\/p\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBrewed with Japanese organic soybeans and organic wheat in a certified organic facility.\u003c\/li\u003e\n\u003cli\u003eNaturally fermented and aged for more than one year in cedar vats.\u003c\/li\u003e\n\u003cli\u003eMade by Yugeta Shoyu, a Saitama soy sauce maker founded in 1923 and known for wooden-vat brewing.\u003c\/li\u003e\n\u003cli\u003eFreshly shipped from Japan — not warehouse stock.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails, ingredients \u0026amp; allergens\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 300ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Saitama Prefecture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Organic soybeans (Japan), organic wheat (Japan), salt\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soy and wheat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e YUGETA SYOUYU, INC. (弓削多醤油株式会社)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate after opening \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003eProducer’s story\u003c\/summary\u003e\n\u003cp\u003eYugeta Shoyu was founded in 1923 in Saitama and is now led by fourth-generation maker Yoichi Yugeta. The brewery is known in Japan for its dedication to wooden-vat brewing, natural fermentation, and nama shoyu — a fresh, unpasteurized soy sauce that must be kept chilled.\u003c\/p\u003e\n\u003cp\u003eThat chilled nama shoyu is difficult to send overseas in the way it deserves to be enjoyed. This organic soy sauce is the bottle through which CookGood introduces Yugeta’s craft to customers outside Japan: Japanese organic soybeans and wheat, a certified organic facility, and more than a year of slow fermentation and aging in cedar vats.\u003c\/p\u003e\n\u003cp\u003eIt is not a shortcut soy sauce. It is a patient, everyday expression of a maker who still believes that good soy sauce begins with ingredients, time, and the living character of the kura.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003eCooking ideas\u003c\/summary\u003e\n\u003cp\u003eUse it as a dipping soy sauce for tofu, sashimi, grilled vegetables, or a simple bowl of rice when you want clean umami without a harsh salty edge. Add a spoonful to simmered vegetables, mushrooms, chicken, or fish to build depth slowly rather than overpower the dish. Drizzle over rice with a soft egg, scallions, and a touch of sesame oil for a meal that leans entirely on the quality of the soy sauce. Or whisk with rice vinegar and a little citrus for a quick dressing over greens, roasted vegetables, or a grain bowl.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/soy-sauce-and-the-inland-sea\"\u003eSoy Sauce and the Inland Sea\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"YUGETA SYOUYU, INC. (弓削多醤油株式会社)","offers":[{"title":"Default Title","offer_id":47112588820715,"sku":null,"price":2000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/251125-1.png?v=1782468863"},{"product_id":"experience-umami-yamaroku-kiku-nishio-rich-mellow-japanese-soy-sauce-500ml","title":"Kiku Bishio from Shodoshima","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cstyle\u003e\n.cg-pdp{font-size:1rem;line-height:1.7;}\n.cg-pdp p{margin:0 0 1.1em;}\n.cg-pdp .cg-lead{font-size:1.1rem;line-height:1.6;}\n.cg-pdp h3{font-size:.8rem;text-transform:uppercase;letter-spacing:.09em;font-weight:600;opacity:.6;margin:1.4em 0 .7em;}\n.cg-pdp ul{margin:0 0 1.4em;padding-left:1.1em;}\n.cg-pdp li{margin-bottom:.5em;}\n.cg-pdp .cg-acc{margin-top:1.8em;}\n.cg-pdp details{border-top:1px solid rgba(0,0,0,.12);}\n.cg-pdp details:last-of-type{border-bottom:1px solid rgba(0,0,0,.12);}\n.cg-pdp summary{list-style:none;cursor:pointer;padding:16px 2px;font-size:1rem;font-weight:500;display:flex;justify-content:space-between;align-items:center;gap:1em;}\n.cg-pdp summary::-webkit-details-marker{display:none;}\n.cg-pdp summary::after{content:'+';font-size:1.25rem;line-height:1;opacity:.45;font-weight:400;}\n.cg-pdp details[open] summary::after{content:'\\2212';}\n.cg-pdp details\u003e*:not(summary){padding:0 2px 18px;}\n.cg-pdp details ul{margin:0;}\n.cg-pdp .cg-foot{margin-top:1.6em;opacity:.65;font-size:.9rem;}\n\/* 価格を控えめに(quiet luxury): h5特大→約タイトル半分・通常ウェイト。菊ページのみ *\/\nproduct-price[data-block-id$=\"price_tVjtKg\"] .price{font-size:1.3rem !important;font-weight:400 !important;letter-spacing:0 !important;}\n\/* メリハリ: 商品名を主役に大きく \/ メタ情報(100%・送料)は小さく薄く。菊ページのみ。\n   ※裸の[class*=]はShopifyに除去されるためタグ付きで記述 *\/\ndiv[class*=\"__text_xrnftG\"]{font-size:2.55rem !important;line-height:1.15 !important;}\nrte-formatter[class*=\"__trust_ebay_cg\"]{font-size:.75rem !important;opacity:.65 !important;}\nrte-formatter[class*=\"__text_GYmbzh\"]{font-size:.78rem !important;opacity:.65 !important;}\n\u003c\/style\u003e\n\n\u003cp class=\"cg-lead\"\u003eIf Tsuru Bishio is what brought you here, this is the bottle that completes the picture.\u003c\/p\u003e\n\n\u003cp\u003eKiku Bishio is Yamaroku’s koikuchi soy sauce — and in a way, it is where Tsuru Bishio begins. The saishikomi double-brewing that defines Tsuru Bishio starts with a base of fully fermented soy sauce; Kiku Bishio is that foundation, crafted to stand beautifully on its own. Bright, clean, and carrying a gentle natural sweetness, it is the bottle you reach for every day.\u003c\/p\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMade with Tamba black soybeans and Sanuki no Yume wheat grown around Shodoshima — chosen for their natural sweetness and depth.\u003c\/li\u003e\n\u003cli\u003eBrewed in the same 150-year-old cedar kioke barrels as Tsuru Bishio, by the same fifth-generation brewmaster — the same living craft, in a lighter key.\u003c\/li\u003e\n\u003cli\u003eCrisp, clean umami with a quick finish — it lifts the ingredient rather than leading it, and keeps pale dishes exactly that.\u003c\/li\u003e\n\u003cli\u003eShipped directly from Yamaroku’s brewery on Shodoshima — not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/soy-sauce-and-the-inland-sea\"\u003eSoy Sauce and the Inland Sea\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/shodoshima\"\u003eA Journey to Shodoshima\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eA note on shipping: bottles travel by weight, so a second bottle adds only about $6 to U.S. shipping (one bottle ~$44 · two ~$50).\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\n\u003csummary\u003eDetails, ingredients \u0026amp; allergens\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Koikuchi Soy Sauce（木桂仕込み野酔・菊酔） \u003ca href=\"\/blogs\/guides\/types-of-japanese-soy-sauce\"\u003eSee our guide to Japanese soy sauce types\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 500ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tamba black soybeans, Sanuki no Yume wheat (Kagawa), salt — no additives\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soy and wheat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before:\u003c\/strong\u003e Approx. 2 years from production date (unopened)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dark place. Refrigerate after opening. \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Shodoshima Island, Kagawa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Yamaroku Shoyu Co., Ltd.（ヤマロク酔油株式会社, 5th generation）\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eProducer’s story\u003c\/summary\u003e\n\u003cp\u003eYamaroku Shoyu has brewed soy sauce in cedar kioke barrels on Shodoshima Island since the Meiji era — a craft now practiced by fewer than 1% of Japanese producers. Kiku Bishio is brewed in those same 150-year-old barrels, with the same patience, in a brighter key. The full story of the barrels and fifth-generation brewmaster Yasuo Yamamoto lives on the \u003ca href=\"\/products\/experience-umami-yamaroku-tsuru-bishio-rich-mellow-japanese-soy-sauce-500ml\"\u003eTsuru Bishio page\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eCooking ideas\u003c\/summary\u003e\n\u003cp\u003eSashimi is the clearest test: Kiku Bishio’s bright umami and clean finish let the fish come forward rather than sitting under the sauce. Cold tofu with a few drops and some scallion is a study in restraint. For tamago kake gohan — the raw egg on rice that has quietly become one of the most talked-about dishes in American food circles — Kiku Bishio is the choice: its sweetness and light color keep the bowl elegant rather than heavy. When simmering vegetables where color matters, a pale soy sauce makes the difference between vibrant and muddy.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eShipping from Japan\u003c\/summary\u003e\n\u003cp\u003eGlass bottles travel best together — add two or three to one box and the cost per bottle drops. Example U.S. shipping: 1 bottle ~$44 · 2 ~$50 · 3–5 ~$69. \u003cem\u003e(Rates vary slightly with the exchange rate.)\u003c\/em\u003e Shipped directly from Yamaroku’s brewery on Shodoshima.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\n\u003ch3\u003eComplete the table\u003c\/h3\u003e\n\u003cp\u003eKiku Bishio is the soy at the center. A few simple things set the whole table around it:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/gokujo-kontobi-nori-maruyamas-signature-blue-green-blend-5-full-sheets-tsukiji\"\u003eGokujo Kontobi Nori\u003c\/a\u003e — Tsukiji’s prized blue-green nori, crisp for wrapping.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/tamaruya-wasabi-paste-from-shizuoka\"\u003eTamaruya Wasabi Paste\u003c\/a\u003e — real Shizuoka hon-wasabi for sashimi and hand-rolls.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/chidori-su-rice-vinegar-from-kyoto\"\u003eChidori-su Rice Vinegar\u003c\/a\u003e — Kyoto’s two-century rice vinegar, for the sushi rice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eOr begin with all three of Yamaroku’s barrel-brewed sauces at once — the \u003ca href=\"\/products\/yamaroku-tasting-set\"\u003eYamaroku Tasting Set\u003c\/a\u003e brings Tsuru, Kiku, and their sudachi-yuzu ponzu together in one box.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Yamaroku Shoyu Co., Ltd. (ヤマロク醤油有限会社)","offers":[{"title":"Default Title","offer_id":47170704933099,"sku":null,"price":3750.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/experience-umami-yamarok_2e92cdf2-b29a-4f29-9bff-012db2722ee1.png?v=1782468904"},{"product_id":"yamaroku-tasting-set","title":"Yamaroku Soy Sauce Tasting Set from Shodoshima","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003eOne island. Three expressions. The complete Yamaroku experience in a single box.\u003c\/p\u003e\n\u003cp\u003eFor five generations on Shodoshima, the Yamamoto family has brewed soy sauce in cedar kioke barrels — and this set brings together the three sauces that define what their brewery can do: Tsuru Bishio, Kiku Bishio, and their sudachi-yuzu ponzu.\u003c\/p\u003e\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAll three of Yamaroku's kioke-barrel sauces — Tsuru, Kiku, and their citrus ponzu — in one definitive set.\u003c\/li\u003e\n\u003cli\u003eBrewed by fifth-generation brewmaster Yasuo Yamamoto in barrels over 100 years old — fewer than 1% of Japanese soy sauce is still made this way.\u003c\/li\u003e\n\u003cli\u003eThe easiest introduction, upgrade, or gift for a serious Japanese kitchen.\u003c\/li\u003e\n\u003cli\u003eShipped directly from Yamaroku's brewery on Shodoshima — not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/soy-sauce-and-the-inland-sea\"\u003eSoy Sauce and the Inland Sea\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eA note on shipping: three bottles travel together at the two-bottle rate — one box, about $50 to the U.S. In effect, the third bottle ships free.\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIn the box:\u003c\/strong\u003e Tsuru Bishio 500ml · Kiku Bishio 500ml · Ponzu Shoyu 500ml (1,500ml total)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTsuru Bishio ingredients:\u003c\/strong\u003e Soybeans (domestic \"Enrei\"), Wheat (Hokkaido), Salt (Mexican sun-dried) — no additives\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKiku Bishio ingredients:\u003c\/strong\u003e Soybeans (Tamba black soybeans), Wheat (Kagawa \"Sanuki no Yume 2009\"), Salt (Mexican sun-dried) — no additives\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePonzu ingredients:\u003c\/strong\u003e Naturally-brewed kioke soy sauce (soybeans, wheat), Sudachi \u0026amp; Yuzu juice (12%), Sugar (Tanegashima), Bonito flakes, Hokkaido kombu — no artificial additives\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains wheat and soy (all three bottles)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before:\u003c\/strong\u003e Approx. 3 years from production (Tsuru \u0026amp; Kiku). Ponzu: please confirm with producer.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Yamaroku Shoyu Co., Ltd.（ヤマロク醤油株式会社）— ponzu co-developed with Yamamo Takahashi Shoten, est. 1852\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Shodoshima Island, Kagawa\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's story\u003c\/summary\u003e\n\u003cp\u003eOn Shodoshima Island, fifth-generation brewmaster Yasuo Yamamoto tends cedar kioke barrels that have been fermenting soy sauce for over 100 years — at a time when 99% of Japanese soy sauce is made in stainless steel tanks. The full story of Yamamoto-san and his living barrels is on the \u003ca href=\"\/products\/experience-umami-yamaroku-tsuru-bishio-rich-mellow-japanese-soy-sauce-500ml\"\u003eTsuru Bishio page\u003c\/a\u003e, and the island itself on our \u003ca href=\"\/pages\/shodoshima\"\u003eShodoshima Journey\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails open\u003e\u003csummary\u003eFlavor profile\u003c\/summary\u003e\n\u003cp\u003eThree entirely different expressions from the same island and the same family of barrels. Tsuru Bishio (鶴醤): dark, velvety, caramel-deep — the richest and most complex of the three. Kiku Bishio (菊醤): light-bodied, crisp, and elegantly bright — made from rare Tamba black soybeans. Ponzu (ぽん酢): the soy sauce foundation lifted by generous sudachi and yuzu citrus (12%), with dashi depth from real bonito flakes and Hokkaido kombu.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking ideas\u003c\/summary\u003e\n\u003cp\u003eStart with Tsuru Bishio on sashimi to understand its depth. Move to Kiku Bishio over silken tofu or steamed vegetables to see its elegance. Finish with the ponzu on shabu-shabu, grilled fish, or a bright green salad. For one memorable evening, try all three on buttered toast, side by side — and when summer corn arrives, fold Tsuru into our \u003ca href=\"\/blogs\/recipes\/tokyo-corn-rice\"\u003eTokyo Corn Rice\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eShipping from Japan\u003c\/summary\u003e\n\u003cp\u003ePacked, the set weighs about 2.8 kg and ships to the U.S. for roughly $50 — the same bracket as two single bottles. \u003cem\u003e(Rates vary slightly with the exchange rate.)\u003c\/em\u003e Shipped directly from Yamaroku's brewery on Shodoshima.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Yamaroku Shoyu Co., Ltd. (ヤマロク醤油有限会社)","offers":[{"title":"Default Title","offer_id":48492564021483,"sku":null,"price":9820.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/yamaroku-tasting-set_0e958812-7bc1-48fa-a3eb-f648d1aa44f2.png?v=1782514875"},{"product_id":"kiippon-kuromame-black-soybean-soy-sauce-by-yuasa-shoyu-2-year-barrel-aged-from-wakayama","title":"Kiippon Kuromame Black Soybean Soy Sauce from Wakayama","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003eMost soy sauce is made from ordinary yellow soybeans. This one is not — and you taste the difference in the first drop.\u003c\/p\u003e\n\n\u003cp\u003eKiippon Kuromame is brewed from prized Tanba black soybeans — Japan’s most celebrated soybean, grown in the mountain valleys of Kyoto and Hyōgo for over a thousand years — with domestic wheat and sea salt, aged two full years in open cedar barrels. It is the signature bottle of Yuasa Soy Sauce, in the very town where Japanese soy sauce was born.\u003c\/p\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBrewed from rare Tanba black soybeans for a rounder, naturally sweeter depth than ordinary soy sauce can reach — soybeans, wheat, and salt only, aged two years.\u003c\/li\u003e\n\u003cli\u003eMade in Yuasa, Wakayama — the birthplace of Japanese soy sauce, where the traditional brewing method holds GI (Geographic Indication) protected status.\u003c\/li\u003e\n\u003cli\u003eThe signature of Yuasa Soy Sauce: additive-free, no preservatives, no coloring — the brewery’s statement of what its craft can be at its finest.\u003c\/li\u003e\n\u003cli\u003eShipped directly from Yuasa Soy Sauce in Wakayama — not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails, ingredients \u0026amp; allergens\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Kiippon Kuromame Shoyu（生一本 黒豆醤油）— pure black soybean soy sauce \u003ca href=\"\/blogs\/guides\/types-of-japanese-soy-sauce\"\u003eSee our guide to Japanese soy sauce types\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 200ml (6.8 fl oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Black soybeans (Japan), wheat (Japan), salt — no additives\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soy and wheat. No preservatives, no coloring.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before:\u003c\/strong\u003e Approx. 24 months from production date (unopened)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dark place; refrigerate after opening. \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Yuasa, Wakayama\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Yuasa Soy Sauce Co., Ltd.（湯浅醤油有限会社）\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003eProducer’s story\u003c\/summary\u003e\n\u003cp\u003eYuasa, a small coastal town in Wakayama, is recognized as the birthplace of Japanese soy sauce. In the 13th century a monk returning from China introduced a fermented soybean paste called kinzanji miso; local brewers, noticing the savory liquid that drained from the aging paste, began collecting and refining it — and shoyu was born. The tradition never left. Yuasa’s brewing method now holds GI protected status, and Yuasa Soy Sauce still works in the town’s original way: whole soybeans, wheat, salt, cedar barrels, and time. Kiippon Kuromame — made from Tanba black soybeans prized since the Nara period for their size and sweetness — is the brewery’s statement of what Yuasa soy sauce can be at its finest.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003eFlavor profile\u003c\/summary\u003e\n\u003cp\u003eBlack soybeans make a soy sauce noticeably different from conventional yellow-soybean shoyu: a deeper, reddish-brown color, and an aroma that is rounder and slightly sweeter beneath the familiar savory note, with a woody warmth from the barrel. On the palate the umami is full and long, without a sharp salt edge; the finish is clean, gently sweet, and genuinely satisfying — the kind of soy sauce that quietly changes what you think soy sauce can taste like.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003eCooking ideas\u003c\/summary\u003e\n\u003cp\u003eStart with a single drop over sashimi, sushi, or cold tofu, where its rounded sweetness needs nothing but itself. Brush it onto grilled fish, chicken, or yaki onigiri in the last moments of cooking for a glossy, caramelized finish, or add a splash to simmered dishes for a depth ordinary soy sauce cannot reach. For the home cook drawn to the fermentation and gut-health movement, this is the real thing — live, additive-free, slowly aged in wood. And it makes a teriyaki from scratch — with a little mirin and sake — that tastes nothing like the bottled kind.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/soy-sauce-and-the-inland-sea\"\u003eSoy Sauce and the Inland Sea\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Yuasa Soy Sauce Ltd. (湯浅醤油有限会社)","offers":[{"title":"Default Title","offer_id":48646410109163,"sku":"YUASA-KIIPPON-KUROMAME-200ML","price":2800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/kiippon-kuromame-black-s.png?v=1782468907"},{"product_id":"rosanjin-soy-sauce-by-yuasa-shoyu-natural-farmed-cedar-barrel-from-wakayama-limited","title":"Rosanjin Soy Sauce from Wakayama","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003eNamed for Kitaoji Rosanjin, Japan’s most exacting gourmet, and made from grain grown with nothing added at all — this is soy sauce held to the highest standard.\u003c\/p\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eNamed in honor of Kitaoji Rosanjin (北大路魯山人, 1883–1959) — Japan's most celebrated food aesthete, artist, and philosopher of taste, whose influence on Japanese culinary culture is comparable to that of Auguste Escoffier in the West — a name that signals the highest standard of Japanese gastronomy\u003c\/li\u003e\n\u003cli\u003eBrewed exclusively from naturally cultivated soybeans and wheat — grain grown without pesticides, fertilizers, or any agricultural inputs, from seed to harvest — combined with Nagasaki sea salt and aged in traditional cedar barrels\u003c\/li\u003e\n\u003cli\u003eProduced in extremely limited quantities, available only seasonally; each bottle represents the full year of labor that goes into naturally cultivated grain before the fermentation even begins\u003c\/li\u003e\n\u003cli\u003eShipped directly from Yuasa Soy Sauce in Wakayama — not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Rosanjin Shoyu (魯山人醤油) \u003ca href=\"\/blogs\/guides\/types-of-japanese-soy-sauce\"\u003eSee our guide to Japanese soy sauce types\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 200ml (6.8 fl oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Soybeans (Hokkaido, Japan — naturally cultivated), wheat (naturally cultivated), salt, rice\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains Soy, Wheat. Additive-free. No preservatives. Naturally cultivated ingredients (zero pesticides, zero fertilizers).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e Approx. 24 months (unopened)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dark place; refrigerate after opening \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Yuasa Soy Sauce Co., Ltd.（湯浅醤油有限会社）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Yuasa Town, Arida District, Wakayama Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eKitaoji Rosanjin was not a chef by profession — he was a ceramicist, calligrapher, and artist who happened to believe, with total conviction, that food was the highest expression of culture and that ingredients were its non-negotiable foundation. He grew his own vegetables, fired his own dishes, and set the table according to principles of beauty that influenced a generation of Japanese cooks. The soy sauce that bears his name was conceived in that spirit: begin with grain that has been grown the way grain was grown before modern agriculture — naturally, without intervention, at the pace of the soil. From Hokkaido soybeans to Yuasa's wooden barrels, every step is as unhurried as Rosanjin would have required.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eFlavor Profile\u003c\/summary\u003e\n\u003cp\u003eThe natural cultivation of the grain gives Rosanjin Shoyu a character that is difficult to describe without tasting it: there is a richness and roundness that feels almost alive, a complexity of aroma that unfolds over several seconds after opening the bottle. The flavor is deep and layered — full umami without any bitterness, a warmth from the cedar barrel, and a finish that lingers cleanly and pleasantly. It is noticeably different from any industrially produced soy sauce, and different even from most premium artisan soy sauces. Used in small amounts, it transforms whatever it touches.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eThis soy sauce is best treated like a fine finishing oil or aged balsamic — used in small quantities where its flavor can be appreciated directly: a few drops over freshly cut sashimi without wasabi, to taste the grain and the barrel in the simplest possible way; a single teaspoon in the dipping broth for cold soba or udon, where its complexity has nowhere to hide; brushed onto a warm bowl of plain rice; used as the sole seasoning in a small plate of grilled fish, just enough to enhance without altering; or brought to the table as a condiment alongside aged cheeses and good bread for guests who appreciate fine food — it crosses culinary cultures effortlessly.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/soy-sauce-and-the-inland-sea\"\u003eSoy Sauce and the Inland Sea\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan · Limited quantities · Order more, pay less per item\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Yuasa Soy Sauce Ltd. (湯浅醤油有限会社)","offers":[{"title":"Default Title","offer_id":48646410174699,"sku":"YUASA-ROSANJIN-200ML","price":4500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/rosanjin-soy-sauce-by-yu.png?v=1782468949"},{"product_id":"yuasa-shoyu-premium-gift-set-kiippon-kuromame-rosanjin-two-flagship-soy-sauces-2-200ml","title":"Kiippon \u0026 Rosanjin Soy Sauce Gift Set from Wakayama","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003eTwo bottles, one terroir — Yuasa’s black-soybean Kiippon and its naturally cultivated Rosanjin, from the town where Japanese soy sauce was born.\u003c\/p\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eTwo of Yuasa Shoyu's most celebrated bottles together in one gift: the \u003cstrong\u003eKiippon Kuromame\u003c\/strong\u003e — brewed from rare Tanba black soybeans, aged two years in wooden barrels — and the \u003cstrong\u003eRosanjin\u003c\/strong\u003e — made from naturally cultivated grain honoring Japan's greatest food aesthete, barrel-aged in limited quantities\u003c\/li\u003e\n\u003cli\u003eA complete introduction to what Yuasa, Japan's birthplace of soy sauce, can produce at its finest: two distinct flavor profiles, one terroir, one tradition stretching back to the 13th century\u003c\/li\u003e\n\u003cli\u003eThe gift for anyone serious about Japanese cooking, Japanese food culture, or fine condiments — two bottles that will genuinely change how the recipient uses soy sauce\u003c\/li\u003e\n\u003cli\u003eShipped directly from Yuasa Soy Sauce in Wakayama — not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 2 bottles × 200ml (6.8 fl oz each)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBottle 1 — Kiippon Kuromame:\u003c\/strong\u003e Black soybean soy sauce, 2-year wooden barrel aged. Ingredients: black soybeans (domestic Japan), wheat, salt.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBottle 2 — Rosanjin:\u003c\/strong\u003e Naturally cultivated grain soy sauce, cedar barrel aged. Ingredients: soybeans (Hokkaido, naturally cultivated), wheat, salt, rice.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Both bottles contain Soy, Wheat. Additive-free. No preservatives.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e Approx. 24 months (unopened)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dark place; refrigerate after opening \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Yuasa Soy Sauce Co., Ltd.（湯浅醤油有限会社）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Yuasa Town, Arida District, Wakayama Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eA Note on Yuasa\u003c\/summary\u003e\n\u003cp\u003eYuasa, a small coastal town in Wakayama Prefecture, is the documented birthplace of Japanese soy sauce — the place where, in the 13th century, the liquid draining from fermenting miso was first collected and refined into shoyu. The town's traditional brewing method holds GI (Geographic Indication) protected status from the Japanese government. Yuasa Shoyu brews in that same town, using whole soybeans, domestic wheat, sea salt, wooden barrels, and nothing else. This two-bottle set represents the brewery's two most distinctive expressions: the richness of aged black soybeans and the purity of naturally cultivated grain.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eSide-by-Side Tasting Notes\u003c\/summary\u003e\n\u003cp\u003e\u003cstrong\u003eKiippon Kuromame:\u003c\/strong\u003e Deeper color, fuller body, a rounded sweetness from the black soybeans, long and satisfying umami finish. The more approachable of the two — immediately impressive on sashimi, grilled fish, or warm rice.\u003cbr\u003e\u003cstrong\u003eRosanjin:\u003c\/strong\u003e More aromatic and complex, with a live quality that comes from naturally cultivated grain. Lighter in color but deeper in nuance — best experienced with simple preparations where its character can be tasted directly.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eGift Serving Suggestion\u003c\/summary\u003e\n\u003cp\u003eSet both bottles on the table with a bowl of warm rice, thin-sliced sashimi, and a piece of grilled fish. Taste each side by side, plain, before using them in cooking — the differences become immediately clear and the conversation begins.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan · Perfect gift for Japanese food lovers\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Yuasa Soy Sauce Ltd. (湯浅醤油有限会社)","offers":[{"title":"Default Title","offer_id":48646410273003,"sku":"YUASA-GIFT-SET-2BOTTLE","price":7000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/yuasa-shoyu-premium-gift.png?v=1782468962"},{"product_id":"ibushi-smoked-soy-sauce-by-yuasa-shoyu-dropper-bottle-finishing-condiment-from-wakayama","title":"Ibushi Smoked Soy Sauce from Yuasa, Wakayama","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003eA whisper of wood-smoke, delivered a drop at a time. This tiny dropper bottle is a finishing condiment, not a cooking sauce.\u003c\/p\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eA smoked soy sauce from Yuasa — Japan's soy sauce birthplace — presented in a precision dropper bottle: the controlled delivery format that ensures a few drops of the smoky, complex liquid go exactly where they are meant, rather than poured\u003c\/li\u003e\n\u003cli\u003eMade from naturally cultivated Hokkaido soybeans and wheat, the same base as the Rosanjin line, then smoked to add a deep, wood-fire character that works across Japanese and Western cooking with equal ease\u003c\/li\u003e\n\u003cli\u003eAt 30ml, this is a bottle meant for finishing, not cooking — a condiment that sits on the table alongside salt and olive oil, used in drops rather than pours, transforming a completed dish at the last moment\u003c\/li\u003e\n\u003cli\u003eShipped directly from Yuasa Soy Sauce in Wakayama — not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Ibushi Kunsei Shoyu (燻製醤油) — Smoked Soy Sauce \u003ca href=\"\/blogs\/guides\/types-of-japanese-soy-sauce\"\u003eSee our guide to Japanese soy sauce types\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 30ml (1.0 fl oz), precision dropper bottle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Soybeans (Hokkaido, Japan — naturally cultivated), wheat, salt, rice\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains Soy, Wheat. Additive-free. No preservatives. Naturally cultivated base ingredients.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e Approx. 24 months (unopened)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dark place; refrigerate after opening \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Yuasa Soy Sauce Co., Ltd.（湯浅醤油有限会社）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Yuasa Town, Arida District, Wakayama Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eThe dropper bottle format was a deliberate choice by Yuasa Shoyu: smoked soy sauce at this concentration is a finishing condiment, not a cooking sauce. The precision of the dropper — a few drops measured and placed, rather than a splash poured — reflects how the brewery intends this product to be used: as the final touch on a completed plate, the way a chef might finish a dish with aged balsamic or fine finishing oil. The smoking adds a layer of complexity to the naturally cultivated base — wood fire and fermentation, two of the oldest flavor-building techniques in human cooking, combined in 30ml of deep amber liquid.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eFlavor Profile\u003c\/summary\u003e\n\u003cp\u003eThe aroma opens with immediate smoke — clean and wood-forward rather than acrid — followed by the deep, complex fermented-grain character of the naturally cultivated base. On the palate, the smoke integrates with the umami rather than competing with it: this is not a sauce that tastes of smoke plus soy, but of a single unified flavor that has both qualities at once. The finish is long and warm. A single drop on a piece of food changes the dish measurably; three drops transform it.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eThe dropper format invites experimentation: two or three drops over a fried egg, sunny-side up, in the final moment before serving; one drop pressed into the surface of a piece of sashimi before eating, in place of standard soy; three drops into a bowl of ramen or udon at the table, stirred in slowly; used as a finishing salt alternative in cocktails — a single drop in a whisky glass or over a Bloody Mary adds extraordinary depth; pressed gently into the cut surface of grilled steak or duck breast as a finishing touch; one drop over a warm oyster on the half shell; mixed with butter for a smoked umami compound to finish pasta or risotto.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Yuasa Soy Sauce Ltd. (湯浅醤油有限会社)","offers":[{"title":"Default Title","offer_id":48646410305771,"sku":"YUASA-IBUSHI-SMOKED-30ML","price":3500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/ibushi-smoked-soy-sauce_78a00ab9-4cfe-424c-9cbc-318dc9f18c83.png?v=1783772783"},{"product_id":"kaichu-jukusei-ocean-aged-soy-sauce-by-yuasa-shoyu-sea-floor-matured-15m-deep-in-yuasa-bay-limited","title":"Kaichu Ocean-Aged Soy Sauce from Yuasa, Wakayama","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003eAged first in cedar barrels on land, then lowered to the floor of Yuasa Bay. No two bottles — inside or out — are ever alike.\u003c\/p\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAfter aging in wooden barrels on land, each bottle is sealed and lowered to the seafloor of Yuasa Bay — 15 meters below the surface — where it rests for a minimum of six months while the constant, gentle undulation of the ocean waves continues the maturation process in a way no land-based cellar can replicate\u003c\/li\u003e\n\u003cli\u003eDuring its time on the seafloor, each bottle becomes home to barnacles and other marine organisms, which attach naturally to the glass and create a surface pattern that is different on every single bottle — no two are alike anywhere in the world\u003c\/li\u003e\n\u003cli\u003eBrewed from naturally cultivated soybeans and wheat (zero pesticides, zero fertilizers), with Nagasaki sea salt and rice, aged first in wooden barrels on land — the seafloor submersion is the final stage of a production process that begins more than a year before the bottle reaches you\u003c\/li\u003e\n\u003cli\u003eShipped directly from Yuasa Soy Sauce in Wakayama — not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Kaichu Jukusei Shoyu (海中熟成醤油) — Ocean-Matured Soy Sauce \u003ca href=\"\/blogs\/guides\/types-of-japanese-soy-sauce\"\u003eSee our guide to Japanese soy sauce types\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 200ml (6.8 fl oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Soybeans (Hokkaido, Japan — naturally cultivated), wheat (naturally cultivated), salt (Nagasaki, Japan), rice\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains Soy, Wheat. Additive-free. No preservatives. Natural cultivation base ingredients. Each bottle is unique.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e Approx. 24 months (unopened)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dark place; refrigerate after opening \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNote on Appearance:\u003c\/strong\u003e The exterior of each bottle bears natural marine growth from its time on the seafloor. The glass itself is clean; the barnacles and organic material on the outside are part of the bottle's story and identity. Each bottle looks different. This is intentional and correct.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Yuasa Soy Sauce Co., Ltd.（湯浅醤油有限会社）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Yuasa Town, Arida District, Wakayama Prefecture, Japan; ocean aging in Yuasa Bay, Wakayama Prefecture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eIt begins with grain that has never been touched by pesticides or synthetic fertilizers — naturally cultivated Hokkaido soybeans and wheat grown the way grain was grown before modern agriculture. Combined with Nagasaki sea salt and rice, fermented in wooden barrels in Yuasa — Japan's oldest soy sauce town — the base shoyu is already exceptional. Then Yuasa Shoyu takes it further: each sealed bottle is lowered into the waters of Yuasa Bay and left on the seafloor at 15 meters' depth for a minimum of six months. Down there, in the dark and the cold, the constant movement of the ocean — the undulation of waves translated into gentle, perpetual motion at depth — continues to work on the liquid inside. The pressure, the temperature, the rhythm of the sea: all of it becomes part of the final flavor. When the bottles are brought back to the surface, each has been claimed by the ocean in its own way. Barnacles have attached. Algae has settled and gone. The glass carries a record of six months beneath the sea that cannot be manufactured or faked. There are only as many bottles as the sea returns.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eFlavor Profile\u003c\/summary\u003e\n\u003cp\u003eOcean aging gives this soy sauce a quality that is genuinely difficult to categorize. The base character — deep, naturally complex, with the warmth of wooden barrel and naturally cultivated grain — is familiar from the Rosanjin line. But the seafloor months add something harder to name: a mineral depth, a smoothness that seems to come from absolute stillness and absolute movement at once, a finish that is longer and more layered than any land-aged equivalent. It does not taste of the ocean, but it tastes of time — specifically, of time spent in a place where time moves differently. Side by side with any other premium soy sauce, the difference is immediate and sustained.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eA soy sauce this rare and this particular deserves to be tasted first on its own terms: a small ceramic dish, a few drops, a piece of very fresh sashimi — nothing else; the classic pairing for exceptional Japanese soy sauce remains the best introduction; used as a finishing condiment over a bowl of warm white rice to taste it plainly, before considering what else it can do; drizzled over a softly set egg dish (chawanmushi, onsen tamago, or a warm poached egg) where its complexity is the main event; a single teaspoon in a cold glass of water as a drinking vinegar style preparation — some bottles are beautiful enough that they deserve a moment on the table before they are opened, where the marine exterior can be seen and the story told to whoever is there to hear it.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan ·Order more, pay less per item. \u003cbr\u003eStrictly limited quantities · Each bottle is one of a kind\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Yuasa Soy Sauce Ltd. (湯浅醤油有限会社)","offers":[{"title":"Default Title","offer_id":48646410371307,"sku":"YUASA-KAICHU-JUKUSEI-200ML","price":8000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/kaichu-jukusei-ocean-age.png?v=1782468947"}],"url":"https:\/\/cookgood.jp\/collections\/soy-sauce.oembed","provider":"CookGood.JP","version":"1.0","type":"link"}