{"product_id":"kiippon-kuromame-black-soybean-soy-sauce-by-yuasa-shoyu-2-year-barrel-aged-from-wakayama","title":"Kiippon Kuromame Black Soybean Soy Sauce by Yuasa Shoyu, 2-Year Barrel-Aged from Wakayama","description":"\u003cp\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBrewed from prized Tanba black soybeans— Japan's most celebrated soybean variety, grown in the mountain valleys of Kyoto and Hyogo for over a thousand years — combined with domestic wheat and sea salt in open wooden fermentation barrels, aged for a full two years\u003c\/li\u003e\n\u003cli\u003eMade in Yuasa, Wakayama Prefecture — the birthplace of Japanese soy sauce, where the craft has been practiced since the 13th century and where the traditional brewing method holds GI (Geographic Indication) protected status\u003c\/li\u003e\n\u003cli\u003eThe flagship product of Yuasa Shoyu and the standard against which the brewery measures everything else: rich, complex, and unmistakably distinctive from any soy sauce made with ordinary soybeans\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/p\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\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet Volume:\u003c\/strong\u003e 200ml (6.8 fl oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Black soybeans (domestic Japan), wheat (domestic Japan), salt\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens \u0026amp; Properties:\u003c\/strong\u003e Contains Soy, Wheat. Additive-free. No preservatives. No color additives.\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\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Yuasa Shoyu Co., Ltd. (Packaging is in Japanese.)\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\u003cp\u003e\u003cstrong\u003eProducer's Story\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYuasa, a small coastal town in Wakayama Prefecture, is recognized as the birthplace of Japanese soy sauce. It was here, in the 13th century, that a monk returning from China introduced a fermented soybean paste called kinzanji miso — and where local brewers, noticing the liquid that drained from the aging paste, began collecting and refining it into what became shoyu. The tradition never left. Today Yuasa's soy sauce production method holds GI protected status, and Yuasa Shoyu continues to brew in the town's original style: whole soybeans, wheat, salt, wooden barrels, and time. The Kiippon Kuromame — brewed from Tanba black soybeans prized since the Nara period for their size, sweetness, and depth — is the brewery's statement of what Yuasa soy sauce can be at its finest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBlack soybeans produce a soy sauce noticeably different from conventional yellow-soybean shoyu. The color is deeper, tending toward a rich reddish-brown with real depth. The aroma is complex and layered — the familiar savory note of fermented soy underlaid by something rounder and slightly sweeter, with a woody warmth from the barrel and a clean grain quality from the two years of aging. On the palate, the umami is full and prolonged, without the sharp salt edge that some soy sauces carry. The finish is clean, gently sweet, and genuinely satisfying — the kind of soy sauce that changes what you think soy sauce can taste like.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCooking Ideas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe perfect dipping sauce for sashimi, sushi, and cold tofu (hiyayakko) — use alone or with a small amount of wasabi; drizzled over a piece of grilled fish or chicken in the final 30 seconds of cooking for a caramelized, deeply flavored glaze; a small splash added to braised dishes (nimono) for a depth that ordinary soy sauce cannot replicate; brushed onto yakitori and grilled rice balls (yaki onigiri) as a finishing coat; the foundation of teriyaki sauce when combined with mirin and sake — a completely different result from standard soy sauce versions.\u003c\/p\u003e\n\u003cp\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"Yuasa Shoyu (湯浅醤油)","offers":[{"title":"Default Title","offer_id":48646410109163,"sku":"YUASA-KIIPPON-KUROMAME-200ML","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/2026-05-29_221625.png?v=1780060697","url":"https:\/\/cookgood.jp\/products\/kiippon-kuromame-black-soybean-soy-sauce-by-yuasa-shoyu-2-year-barrel-aged-from-wakayama","provider":"CookGood.JP","version":"1.0","type":"link"}