Yama-Roku Shoyu

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

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.

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!

🌿🍶 **Yamaroku Soy Sauce – A Masterpiece of Traditional Craftsmanship** **Yamaroku** soy sauce is far more than just a seasoning – it's a true taste experience. Traditionally handcrafted on the small island of Shodoshima, where soy sauce making has been part of the culture for centuries, Yamaroku stands for the highest quality and authenticity. What makes this soy sauce so special is the aging process in centuries-old cedar barrels (kioke), which gives the product depth, complexity, and a distinctive umami note. Upon opening the bottle, a warm, full-bodied aroma unfolds – soft, round, almost balsamic. The flavor is intense, yet incredibly balanced: salty but not spicy, with a slightly sweet, caramelly note and a hint of fermentation reminiscent of aged cheese or fine sherry. Perfect for enhancing sushi, sashimi, tofu, grilled vegetables, or simply on its own over fresh rice – a few drops are enough to enhance a dish. Yamaroku soy sauce is a prime example of how much love, time, and tradition can go into a single product. Once you've tasted real, naturally brewed soy sauce, you'll never want to go back to the industrial version. I've been using it in Switzerland for several years. It was a highlight when I worked at the Minamo restaurant at the Mandarin Oriental Palace in Lucerne. Awarded 14 Gault Millau points. It's become an indispensable part of my kitchen, and my guests and customers are extremely enthusiastic. ✨ A culinary treasure from Japan – highly recommended for all gourmets and lovers of authentic flavors.

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

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.

Awe-inspiring. We were thrilled by our visit to this ancient factory. The staff were so charming and friendly, taking time off their work to show us how the soya sauce is produced. We were asked to brush ourselves down with feather dusters to prevent any bacteria from falling from our clothing into the vats, as this could change the balance of bacteria and the flavour. The huge cedar-wood vats were honestly amazing. We were invited to climb a staircase to look at the tops of the vats full of soya sauce and again this was an extraordinary experience. We tasted different flavours of shoyu and ponzu and them went to the cafe where we had very good vanilla ice cream soya sauce, which is a delicious treat. It really is a delightful and instructive, place to visit showing how craftsmanship still exists.

Excellent place to visit to learn about the only barrel brewed soya sauce facility in Japan. I hope they can continue this “close to extinction” tradition for many more years to come. The team looks like a united bunch of young people. Great work!