Organic Authentic Yamaki Jozo Soy Sauce is complex and full-bodied. It has an intense aromas, well-integrated salinity, subtle fruitiness and rich umami flavor. The finish is long and profound.
YAMAKI JOZO
Since 1902, Yamaki Jozo has produced soy sauce and miso following centuries-old methods without using additives and preservatives. The products are manufactured using over 70 huge 100-year old cedar barrels. Unlike many companies these days who use imported ingredients for their organically labeled products to keep costs low, Yamaki Jozo uses only selected Japan-grown organic ingredients, which represent 0.005% of the soy sauce market and less than 4% for miso market in Japan, in order to preserve the real traditional flavour and personalised relationship with ingredient producers.
Yamaki Jozo
ORGANIC KOIUCHI SOY SAUCE
| Origin: | KAMIKAWA, SAITAMA, JAPAN |
| Unit Size: | 150ml |
Yamaki Jozo Organic Authentic Soy Sauce is made of 100% organic ingredients cultivate in Japan with respect for the environment, without pesticides, chemical fertilizers or herbicides, in order to preserve the traditional authentic taste and support the organic agriculture of the country. Fifth generation Kitani-san and his siblings still craft their soy sauce using age-old techniques and five simple ingredients: organic soybeans, organic wheat, sea salt, koji and mountain spring water. In Japan, only a few producers make shoyu soy sauce only with ingredients grown in Japan and using traditional methods. No fillers or preservatives here! Their shoyu is so highly regarded that it is presented to the Emperor of Japan every year.
Yamaki Jozo—a soy sauce brewery located in Kamikawa region, Saitama Prefecture—has been producing traditional Japanese shoyu for almost 120 years. Based at the bottom of a local mountain in their province, Yamaki Jozo built a pipe from the top of the mountain to their factory to ensure a supply of pristine, natural spring water called Kamiizumi-sui or God Spring Water. The water is combined with whole Japan-grown soy beans and wheat, plus sea salt and koji to create the moromi (translating to "the mash"), which Yamaki Jozo says is the soul of their shoyu. Slow naturally occurring fermentation and moromi aging for an average of one and a half years in 100-years old cedar barrels results in amazingly balanced soy sauce.
- TASTE PROFILE
- CULINARY USE
- STORAGE
Yamaki Jozo’s Organic Soy sauce elevates any dish with just a spoonful or drizzle, from soups and stews to dressings, sauces and marinades. Mix it with yuzu juice, mirin and Pure Rice Vinegar for an easy ponzu sauce. Or add a splash to braises and pan sauces for instant depth and umami. And of course, it perfectly goes with sushi, sashimi and chirashi dishes.
Keep refrigerated once open.