Yamaroku Soy Sauce Tasting Set from Shodoshima
$89.00
Sale price
$89.00
Regular price
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Yamaroku Soy Sauce Tasting Set from Shodoshima
$89.00
Sale price
$89.00
Regular price
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One island. Three expressions. The complete Yamaroku experience in a single box.
For 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.
Highlights
- All three of Yamaroku's kioke-barrel sauces — Tsuru, Kiku, and their citrus ponzu — in one definitive set.
- Brewed by fifth-generation brewmaster Yasuo Yamamoto in barrels over 100 years old — fewer than 1% of Japanese soy sauce is still made this way.
- The easiest introduction, upgrade, or gift for a serious Japanese kitchen.
- Shipped directly from Yamaroku's brewery on Shodoshima — not from a US warehouse.
Read the full story in Soy Sauce and the Inland Sea.
A 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.
Details
- In the box: Tsuru Bishio 500ml · Kiku Bishio 500ml · Ponzu Shoyu 500ml (1,500ml total)
- Tsuru Bishio ingredients: Soybeans (domestic "Enrei"), Wheat (Hokkaido), Salt (Mexican sun-dried) — no additives
- Kiku Bishio ingredients: Soybeans (Tamba black soybeans), Wheat (Kagawa "Sanuki no Yume 2009"), Salt (Mexican sun-dried) — no additives
- Ponzu ingredients: Naturally-brewed kioke soy sauce (soybeans, wheat), Sudachi & Yuzu juice (12%), Sugar (Tanegashima), Bonito flakes, Hokkaido kombu — no artificial additives
- Allergens: Contains wheat and soy (all three bottles)
- Best Before: Approx. 3 years from production (Tsuru & Kiku). Ponzu: please confirm with producer.
- Producer: Yamaroku Shoyu Co., Ltd.（ヤマロク醤油株式会社）— ponzu co-developed with Yamamo Takahashi Shoten, est. 1852
- Origin: Shodoshima Island, Kagawa
Producer's story
On 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 Tsuru Bishio page, and the island itself on our Shodoshima Journey.
Flavor profile
Three 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.
Cooking ideas
Start 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 Tokyo Corn Rice.
Shipping from Japan
Packed, the set weighs about 2.8 kg and ships to the U.S. for roughly $50 — the same bracket as two single bottles. (Rates vary slightly with the exchange rate.) Shipped directly from Yamaroku's brewery on Shodoshima.
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