Yamasa Regular Soy Sauce 10fl oz

We insist on making our products through traditional methods. Our soy sauce has a delectably rich flavor with a crisp, spicy aroma and brilliant red color. The preferred brand selected by many of Japans finest restaurants, Yamasa produces a slow-brewed soy sauce that is fermented and free of all artificial flavorings. We provide several container types to accommodate your needs. Why Yamasa? The highest quality recognition: We produce the very best soy sauce in our state-of-the-art plant, but brewing processes remains the same as in 1645. Yamasa soy sauce has been preferred among the majority of high-end Japanese restaurants, sushi, and kabayaki-eel restaurants. Yamasa uses different kinds of Koji mold, and we use a unique strain of mold called Yamasa Aspergillus that we have nurtured over hundreds of years, since the Edo era. It produces a particular color, flavor, and aroma, and ultimately, a unique taste that cannot be imitated. Yamasa Aspergillus is the lifeblood of Yamasa's delicious soy sauce. Koji mold is a kind of mold, rich in enzymes, that changes soybeans and wheat into tasty soy sauce. It is also used to make Japanese traditional fermented products such as sake (rice wine), sweet sake (Mirin), and soybean paste. Gihei Hamaguchi, the founder of the Yamasa Corporation decided to start producing soy sauce in the Choshi, Chiba prefecture. Choshi is where the warm Kuroshio Current meets the cold Oyashio Current, creating a humid climate with cool summers and warm winters. This made it the perfect location to produce great tasting soy sauce. Yamasa soy sauce production rapidly increased due to remarkable development of food culture in Edo. Since the Edo era, we have produced the very best soy sauce, as shown in our logo and certified by the government. We have strived to produce genuine soy sauce and to maintain authentic skills since we first started soy sauce brewing.