Kiku Bishio from Shodoshima
$34.00
Sale price
$34.00
Regular price
Skip to product information
Kiku Bishio from Shodoshima
$34.00
Sale price
$34.00
Regular price
★★★★★ 100% positive · 629 eBay orders shipped worldwide — read our customer voices
Shipping calculated at checkout
If Tsuru Bishio is what brought you here, this is the bottle that completes the picture.
Kiku 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.
Highlights
- Made with Tamba black soybeans and Sanuki no Yume wheat grown around Shodoshima — chosen for their natural sweetness and depth.
- Brewed 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.
- Crisp, clean umami with a quick finish — it lifts the ingredient rather than leading it, and keeps pale dishes exactly that.
- Shipped directly from Yamaroku’s brewery on Shodoshima — not from a US warehouse.
Read the full story in Soy Sauce and the Inland Sea.
Read the full story in A Journey to Shodoshima.
A note on shipping: bottles travel by weight, so a second bottle adds only about $6 to U.S. shipping (one bottle ~$44 · two ~$50).
Details, ingredients & allergens
- Common Product Name: Koikuchi Soy Sauce（木桂仕込み野酔・菊酔） See our guide to Japanese soy sauce types.
- Volume: 500ml
- Ingredients: Tamba black soybeans, Sanuki no Yume wheat (Kagawa), salt — no additives
- Allergens: Contains soy and wheat
- Best Before: Approx. 2 years from production date (unopened)
- Storage: Cool, dark place. Refrigerate after opening. See our full storage guide.
- Origin: Shodoshima Island, Kagawa
- Producer: Yamaroku Shoyu Co., Ltd.（ヤマロク酔油株式会社, 5th generation）
Producer’s story
Yamaroku 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 Tsuru Bishio page.
Cooking ideas
Sashimi 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.
Shipping from Japan
Glass 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. (Rates vary slightly with the exchange rate.) Shipped directly from Yamaroku’s brewery on Shodoshima.
Complete the table
Kiku Bishio is the soy at the center. A few simple things set the whole table around it:
- Gokujo Kontobi Nori — Tsukiji’s prized blue-green nori, crisp for wrapping.
- Tamaruya Wasabi Paste — real Shizuoka hon-wasabi for sashimi and hand-rolls.
- Chidori-su Rice Vinegar — Kyoto’s two-century rice vinegar, for the sushi rice.
Or begin with all three of Yamaroku’s barrel-brewed sauces at once — the Yamaroku Tasting Set brings Tsuru, Kiku, and their sudachi-yuzu ponzu together in one box.
Ships from Japan · Order more, pay less per item