One Island. Three Expressions. The Complete Yamaroku Experience

Highlight

• All three kioke barrell-brewed sauces from Yamaroku Shoyu — one definitive set.
  
• The perfect introduction, gift, or upgrade for any serious Japanese kitchen.

Details

• Common Product Name: Saishikomi Soy Sauce / Koikuchi Soy Sauce / Ponzu Shoyu (Set of 3)
• Volume: 500ml × 3 bottles (Total 1,500ml)
• 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 Date: Approx. 3 years from production (Tsuru & Kiku). Ponzu: please confirm with producer.
• Producer Name: Yamaroku Shoyu Co., Ltd. (Ponzu co-developed with Yamamo Takahashi Shoten, est. 1852)
• Producer Location: Shodoshima Island, Kagawa Prefecture, Japan

Producer's Story

On the small island of Shodoshima in Japan's Seto Inland Sea, fifth-generation brewmaster Yasuo Yamamoto tends cedar kioke barrels that have been fermenting soy sauce for over 100 years. His brewery — built in the Meiji era and designated a Registered Tangible Cultural Property of Japan — houses more than 100 strains of wild yeast and lactic acid bacteria living in the wooden beams, earthen walls, and floors. 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 and pass it to the next generation. This set brings together the three products that define what his brewery can do.

Tasting 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 yuzu and sudachi citrus (12%), with dashi depth from real bonito flakes and Hokkaido kombu — no artificial flavor enhancers. A ponzu almost unknown outside Japan, now available here.

Pairing Suggestions

Start with Tsuru Bishio on sashimi to understand its depth. Move to Kiku Bishio over silken tofu or a steamed vegetable dish to appreciate its elegance. Finish with Ponzu on shabu-shabu, grilled fish, or a simple green salad. For a memorable moment: try all three on buttered toast side by side.