Japan has four clear-cut seasons, which are spring, summer (high temperature and humidity), autumn, and winter (low temperature). Taking advantage of these characteristic seasons; especially low temperature in winter and high temperature with humidity in summer, Japan has developed to make quality soy sauce, the backbones of Japanese cuisine.
At Yamaki Jozo, we use 100% Japan-grown, environment-consciously grown ingredients, which basically does not use pesticides, chemical fertilizers, or weed killers. Japan-grown ingredients themselves are premium and expensive compared to imported ingredients; however, we will continue to use Japan-grown ingredients to keep truly Japanese traditional taste and support local organic or sustainable farmers in Japan.
Also, water used in our products is local mountain spring water trickling from the top of the local mountain. This spring water helps us to make our clear shoyu taste.
2. Traditional Slow Fermentation and Aging (Natural Brewing)
We will always follow the natural and traditional methods to make our Shoyu products using cedar barrels carried over 100 years. Slow fermentation and aging in hand-crafted huge cedar barrels will give a beautiful depth in taste.
More contents coming soon….