Taste the Soul of Japan: Handcrafted Soy Sauce & Miso with over 500 days of Fermentation

Fermented for over 500 days using 1800s-era Japanese traditions. Artisan soy sauce and miso brewed in cedar barrels, crafted in Wakayama — the birthplace of shoyu (soy sauce).

 

A Tradition Handed Down Through Generations

In the quiet coastal town of Yuasa, where soy sauce was born, our family-run brewery has been crafting soy sauce and miso since 1881.

We use only natural ingredients: Japanese soybeans, wheat, salt, and pure water — no shortcuts.
Each batch is aged slowly in traditional kioke (cedar barrels), allowing natural fermentation to create a depth of flavor that modern, mass-produced alternatives simply can’t match.

Traditional soy sauce made in cedar barrels

Our handcrafted shoyu is slowly matured for over 500 days in century-old wooden barrels, delivering a rich aroma and deep umami.

 

500 Days of Patience, One Spoonful of Perfection

Unlike factory-made soy sauces created in just a few days, ours is brewed over time, using the living power of koji mold and patience.
The result? A naturally balanced flavor profile that brings complexity and softness to any dish — from sashimi to stews.

Traditionally brewed soy sauce from Japan

Made with just four ingredients and no artificial flavors — pure, clean, and powerful.

 

Origin of Japanese Soy Sauce

The roots of Japanese soy sauce can be traced back to Kinzanji miso, introduced to Japan from a Chinese temple during the Song dynasty by a monk named Kakushin. In the Kamakura period, he shared the recipe with local people, and the miso culture flourished in Yuasa, Wakayama. During the fermentation process, people discovered a savory liquid known as tamari, which became the prototype of soy sauce. 

Over time, brewers in Yuasa refined the method, intentionally brewing soy sauce. Craftsmen from across Japan visited Yuasa to learn this technique, which later spread nationwide. Yuasa is thus recognized as the birthplace of Japanese soy sauce.

 

Handcrafted in Small Batches

Quality takes time, and so does authenticity.
Each batch of our soy sauce and miso is made with care, using wooden barrels and natural fermentation that spans over 500 days.
Due to this extended process and hands-on craftsmanship, our production is intentionally limited.
We don’t aim for mass production—we aim for perfection.
This makes every bottle not just a product, but a rare experience for those who appreciate true depth of flavor.

 

Miso (paste) That Heals, Nourishes, and Delights

Our miso (paste) is more than a soup base — it’s a fermented superfood rich in flavor and health benefits.
It contains natural probiotics and digestive enzymes, and is made through the same long fermentation process.

Authentic Japanese miso (paste) for export

Available worldwide, our miso is handmade using traditional Japanese methods with a deep, mellow taste and flavor.

 

Buy soy sauce from Japan online

Shipped directly from Wakayama to your kitchen — freshness and quality guaranteed（CTA）

 

 Bring the Spirit of Japanese Craft to Your Table

Flavor this deep takes time, care, and centuries of knowledge.
Whether you're a professional chef or a home cook, if you're seeking something real — something soulful — then you're exactly who we made this for.
Let your dishes tell a deeper story.

👉 Shop our traditional soy sauce and miso — direct from Japan（CTA）