Yama-Roku Shoyu

Soy sauce maker · Shodoshima ·

Yama-Roku Shoyu

Soy sauce maker · Shodoshima ·

Soy sauce brewery using century-old barrels, aged up to 4 years

Information

Japan, 〒761-4411 Kagawa, Shozu District, Shodoshima, Yasuda, 甲1607 Get directions

@afar

25,132 Postcards · 3,700 Cities

Japan’s First Woman Soy Sauce Sommelier Is Helping Save Tradition on Shodoshima - AFAR

"A nationally notable traditional soy sauce brewery that also makes its own wooden kioke; led by artisans such as Yasuo Yamamoto, it is known for long barrel aging (with some barrels aged up to four years) and for producing richly nuanced, kioke-influenced soy sauces. Open year-round without reservation." - Katherine LaGrave

https://www.afar.com/magazine/soy-sauce-in-shodoshima-japan-sommelier-keiko-kuroshima

Yama-Roku Shoyu

@afar

25,132 Postcards · 3,700 Cities

6 Olive-Themed Things to Do in Shōdoshima Chō, Japan - AFAR

"A producer known for a four-year-old, barrel-aged soy sauce that gained wider recognition after being featured on a popular cooking series, recommended as a distinctive edible souvenir for visitors." - Laura Martin

https://www.afar.com/magazine/6-cant-miss-experiences-on-this-olive-obsessed-japanese-island

Yama-Roku Shoyu

@eater

391,113 Postcards · 10,988 Cities

Where Is the Japanese Salt Factory in ‘Salt, Fat, Acid, Heat’? | Eater

"A traditional soy sauce brewery that ferments sauce in century-old wooden barrels for about two years, producing a deeply savory, umami-rich product unlike industrial soy sauce, which ferments for only a few months. The porous barrels host beneficial microorganisms that the proprietor tends and monitors daily—an artisanal, hands-on approach that helps the microbes thrive and the sauce develop its characteristic complexity, and whose continued practice depends on preserving the specialized barrels and craft." - Chris Fuhrmeister

https://www.eater.com/2018/10/12/17955114/salt-fat-acid-heat-salt-recap-season-1-episode-2

Yama-Roku Shoyu

@saminsbiggestfan

16 Postcards · 10 Cities

"Nosrat’s lesson in soy sauce comes from Yasuo Yamamoto, proprietor of Yamaroku Shoyu, where the traditional version is made."

Salt, Fat, Acid, Heat: Japan

NETFLIX

Yama-Roku Shoyu

courrier F.

Google

Much more authentic than the other soy sauce factory around. The staff is very knowledgeable and the craft of the team is superb : everything is handmade using ancient technics, it’s beautiful to witness such commitment. The taste is wonderful. We opted for a middle aged soy sauce and of course an ice cream during our visit. Definitely don’t miss if you’re in the area.

Josephine P.

Google

We visited the shop and were warmly welcomed by the staff, who were very accommodating. One of the staff members kindly guided us around and explained the fascinating process behind their delicious soy sauce. I ordered the curry rice, and the sauce was exceptional — the quality of the tomatoes was clearly evident and perfectly complemented by the soy sauce. The soy sauce ice cream was a standout as well, truly remarkable. Overall, a memorable experience combining excellent food and attentive service. I bought 5 bottles of soy sauce to take home

De Xing O.

Google

A soy sauce factory that products soy sauce using traditional methods. The tour here provides some insight on the traditional production method of shoyu. Most of the visitors drove here but I cycled here as the bus does not stop near here. I was given a free tour in Japanese, we were shown the warehouse where they let the soybean sit for a minimum of 1 year. Apparently the workers don't eat natto because the bacteria used to make natto will alter the taste of the soy sauce. They are using traditional wooden containers to ferment the soy beans but all the craftsman have retired. Now the owner is learning the ropes from the retired craftsman to make his own wooden container for fermenting the beans. On these container mold grows on the inside and outside which helps the fermentation process. You get to climb up to the top of container, have to been careful not to fall into the container as it is not covered 😂 especially when touring in a group. At the end of the tour we were given the chance to try out different variation of the soy sauces. They also sell soy sauce pudding and soy sauce ice cream. I got the pudding it has a interesting taste but it's still sweet. Visited on 1 Apr 2025

2lo

Google

I felt privileged to have toured this 150-year-old barrel-aged soy sauce producer. The entire facility was built with wood, which was blackened by the bacteria used to ferment the soy sauce. The strong umami soy sauce smell fills every corner of the building, it smells amazing. The soy sauces taste even better. The ice cream topped with soy sauce and grilled rice cake is also a must-try. Thank you for the tour, please continue this traditional way of making soy sauce.

Yoyo Chia-Hsuan L.

Google

A place to learn about Japanese soy sauce and craftsman ship. I asked the staff whether we can check out the brewery, and she showed us around and explained how soy sauce was traditionally made. Very impressive experience and all the staff are very friendly. I was in awe for this place. It is worth visiting, and the soy sauce ice cream is delicious too!

Shut hung Y.

Google

A wonderful spot who can see a hundred year soy sauce maker. The lady is super nice

Lauren S.

Google

I had an amazing visit, tour and tasting at this 150++ year old Soy Sauce brewery. the current generation is also leading an amazing project to revitalize the making and usage of handmade wooden KOIKE barrels for soy sauce factories. We saw the brewing room. equipment, met the lovely staff, tried the different soy sauces -- one is aged for 4 years! AND had ice cream with a bit of sweet black beans and the think aged soy sauce. All in all a fantastic experience. ALSO fun souvenirs available, a cute mascot and delicious things to bring home! Good luck with the "Koike revival" So exciting.

007Decky

Google

We stumbled across this soy-sauce plant when visiting Shodoshima. When we stepped in the reception, a young and friendly guy introduced himself (we managed to communicate with each other in spite of language barrier) and asked if we would like a brief tour. We gladly accepted his offer and what an eye-opening experience. And he proudly explained to us how their premium soy-sauce (which took four years) was made! If you managed to stand the musty and pungent smell, this place was a wonderful visit. (We bought some of their products and they were just delightful.)