Highlights

• Two of Yuasa Shoyu's most celebrated bottles together in one gift: the Kiippon Kuromame — brewed from rare Tanba black soybeans, aged two years in wooden barrels — and the Rosanjin — made from naturally cultivated grain honoring Japan's greatest food aesthete, barrel-aged in limited quantities
• A 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
• The 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

Details

• Contents: 2 bottles × 200ml (6.8 fl oz each)
• Bottle 1 — Kiippon Kuromame: Black soybean soy sauce, 2-year wooden barrel aged. Ingredients: black soybeans (domestic Japan), wheat, salt.
• Bottle 2 — Rosanjin: Naturally cultivated grain soy sauce, cedar barrel aged. Ingredients: soybeans (Hokkaido, naturally cultivated), wheat, salt, rice.
• Allergens & Properties: Both bottles contain Soy, Wheat. Additive-free. No preservatives.
• Shelf Life: Approx. 24 months (unopened)
• Storage: Cool, dark place; refrigerate after opening
• Producer Name: Yuasa Shoyu Co., Ltd. (Packaging is in Japanese.)
• Producer Location: Yuasa Town, Arida District, Wakayama Prefecture, Japan

A Note on Yuasa

Yuasa, 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.

Side-by-Side Tasting Notes

Kiippon Kuromame: 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.
Rosanjin: 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.

Gift Serving Suggestion

Set 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.

✈️ Ships from Japan · Perfect gift for Japanese food lovers