Yama-Roku Shoyu

Re-brewed soy sauce is often misunderstood. This place makes that clear quietly. It is not reused. It's not a shortcut. In fact, it is excessive. Soy sauce is used instead of water. Flavour is layered onto flavour. Fermentation slows down, deepens and settles. The result is dense. It is dark in colour. It has a sweet aroma. It is strong without being sharp. A little goes a long way. It demands careful and almost respectful use. The balance of admiration and distance is impressive. The craftsmanship is impressive. The taste is unmistakable. But it's not suitable for every table or dish. This soy sauce is for those who already know and love soy sauce. For others, it may feel like arriving slightly too late to the party. This brewery is renowned for its traditional brewing methods, particularly its saishikomi soy sauce, and is clearly accustomed to welcoming visitors. Parking is well organised and the experience is tailored to tourists: curry, grilled rice cakes and rice with raw egg are served with saishikomi soy sauce for tasting, alongside enzyme drinks and other items not related to soy sauce. This variety can feel slightly distracting. Saishikomi soy sauce itself is often misunderstood. It is neither reused nor second-grade. In fact, it is the most luxurious and expensive type of soy sauce. Finished raw soy sauce is used instead of water in the second fermentation, creating a deeply aromatic, gently sweet, intensely savoury and slightly thick liquid. A small amount is enough to define a dish. The name does it no favours, as it sounds economical when the reality is the opposite. On Shodoshima, where the method involves wooden barrels and long fermentations, the result is something unusually balanced and powerful. It is not an all-purpose seasoning, but a destination flavour. If you like the taste, your palate is probably quite refined.

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

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.

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.

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.

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.)

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!