Authentic soy sauce (shoyu), miso and miso paste from Yuasa soy sauce, founded in 1881
Since 1881, in Yuasa Town, Wakayama Prefecture, the birthplace of soy sauce (shoyu), we have been fermenting and brewing soy sauce and miso paste an kinzanji-miso using traditional methods while preserving traditional manufacturing methods. The fifth generation of the family-run brewery in Yuasa, which has inherited more than 140 years of tradition, delivers natural, additive-free flavors.
Explore Soy Sauce, Miso paste & Ponzu/Yuzu Sauce by Category
Soy Sauce (Shoyu)
Explore our full range of traditionally brewed Japanese soy sauces, known as shoyu. Naturally fermented and aged in cedar barrels for deep umami flavor.
Miso Paste
Handcrafted miso paste made with natural koji and aged using traditional Japanese methods. Perfect for miso soups, mixed with honey and paste chichen, etc…
Ponzu (Yuzu Sauces)
Refreshing Japanese citrus soy sauces made with yuzu, and our house-brewed shoyu. Perfect as a salad dressing, on tofu, for sashimi, and in hot pot dishes like shabu-shabu.
Handmade kit with koji
Experience the joy of Japanese fermentation.
With our handmade miso and soy sauce kit, you can make authentic flavors at home.
Kinzanji Miso
A specialty miso made with whole soybeans, barley, vegetables, and koji, fermented slowly for rich texture and sweet-salty depth. Japanese soy sauce originated from the supernatant liquid of Kinzanji miso.
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Explore our most beloved categories, crafted with tradition and innovation. From award-winning soy sauces to rare undersea-aged brewed soy sauce, every bottle tells a story.
Undersea Aged Soy Sauce
A soy sauce aged beneath the waves.In a world-first, we age our shoyu under the sea off Yuasa’s coast. The pressure of the ocean, the stable low temperature, and the rippling of the waves create a uniquely smooth and mellow flavor.
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Rosanjin Soy Sauce
Organic and in limited quantities, our flagship soy sauce is brewed in honor of Japanese gastronomic legend, Kitaoji Rosanjin, and launched every year on his birthday, March 23rd.
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Ki-ippon Kuromame Soy Sauce
An elegant, long-aged soy sauce made from black beans. It has won the highest gold award at the Monde Selection every year since 2006.A rich, mellow soy sauce made from rare black beans aged for over 700 days. It is characterized by its deep umami flavor and smooth richness.
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Smoked Soy Sauce
Strong flavor with a hint of smoke. Created in collaboration with a Tokyo smoker, this soy sauce adds a rich, smoky flavor to cheese, sashimi, egg dishes and more with just one drop.
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Why Our Soy Sauce (Shoyu) Is Unique
Crafted in Yuasa – The Birthplace of Japanese Soy Sauce.
From the birthplace of Japanese soy sauce (shoyu) - aged for 500 days in wooden barrels.
Marushinhonke has been committed to brewing in Yuasa, Wakayama, the birthplace of Japanese soy sauce, since 1881. Unlike mass-produced soy sauce, our soy sauce is naturally aged for over 500 days in traditional wooden barrels. Using Japanese soybeans, Japanese wheat, salt, and koji, we create a deep umami and smooth flavor without any additives. The manufacturing method, which has been handed down for five generations, began with the brewing of Kinzanji miso, and its by-product, tamari, became the foundation of authentic Japanese soy sauce. Like a fine wine, Marushin Honke soy sauce is the crystallization of time, effort, and tradition.
Traditional Japanese Miso Paste
Handcrafted miso paste made using the same traditional techniques passed down over five generations.
- White Miso (Shiro Miso) – Sweet and mild, perfect for miso soup and dressings
- Red Miso (Aka Miso) – Robust and savory, great for stews and braised dishes
- Awase Miso – A blend of red and white miso for balanced richness
All miso is fermented naturally, without shortcuts or additives.
Yuzu Ponzu (Yuzu Sauce)
Citrus-Infused Umami Delight
A light, tangy sauce made from soy sauce and yuzu citrus.
Perfect for dipping, dressing, or marinating.
How to use:
- Use as dipping sauce for dumplings or sashimi
- Drizzle over grilled fish or steak
- Mix with olive oil for a Japanese-style salad dressing
Koji Starter & Seasonings
The Heart of Japanese Fermentation
Fermentation base for making miso, amazake, shio-koji, and more.
Pure, natural, and full of enzymes.
How to use:
Mix with salt and water to make shio-koji (meat tenderizer)
Use sweet koji for amazake or yogurt topping
Add to pickles or marinades for deeper umami
Kinzanji Miso
The Original Fermented Treasure
A chunky, savory-sweet miso with whole soybeans, barley, and vegetables.
Based on our original 1881 recipe.
How to use:
Eat as-is with rice or vegetables
Serve as a side dish for grilled meat or tofu
Spread on toast with olive oil or cheese (fusion-style)
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About MARUSHINHONKE and YUASA SOY SAUCE Limited
In the year Meiji 14 (1881), Ms. Sumi Shinko began selling her handmade Kinzanji-miso in Yuasa. She was very good at making it so she was called “the master of making Kinzanji-miso”. We carry on Sumi’s tradition and flavor and now Toshio Shinko is the fifth generation. We work hard to make a delicious product using only domestic ingredients even sourcing our sugar and salt, and we don’t use any chemical preservatives or additives.
Our carefully chosen ingredients are more expensive, but we take our role as Wakayama’s representative seriously and are dedicated to bringing you the best product. We offer the most varieties of Kinzanji-miso in Japan, including low salt, Yuzu, and extra vegetables, and we are always creating new varieties for your enjoyment.
‘Tamari’, the liquid that comes out of Kinzanji-miso during fermentation, is said to have been the first soy sauce. Yuasa Soy Sauce’s ‘Kuyo Murasaki’, actual tamari from Kinzanji-miso, takes us back to that time with a product that gets rave reviews. This tamari was the beginning of our soy sauce production business, and led to the founding of YUASA SOY SAUCE Limited.
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