Soy Sauce Products
authentically crafted with traditional methods
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MaruamaDark
720ml
¥2,550
720ml
¥1,100umami●●●●●○
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dipping sauce for sashimi, sushi, tofu, boiled vegetables, or seasoning for simmered dishesMade with moromi aged in cedar tubs for three years. A perfect choice for a traditional, yet smooth flavor.
*This is a glass bottled version of Amairo. Also available as a two-bottle set with gift box. -
Amairo (aged 3 yrs.)Dark
1800ml
¥1,2651000ml
¥995500ml
¥695150ml
¥550umami●●●●●○
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dipping sauce for sashimi, sushi, tofu, boiled vegetables, or seasoning for simmered dishesMade with moromi aged in cedar tubs for three years. Compared to the two-year aged sauce, it has a deeper body and aroma. A perfect choice for traditional, yet smooth flavor.
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Haizakura (aged 2 yrs.)Dark
1800ml
¥1,0551000ml
¥775500ml
¥595150ml
¥450umami●●●●○○
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dipping sauce for sashimi, sushi, grilled mochi, or seasoning for simmered dishesOur brewery’s best seller, and good starter choice. Made with traditional methods, using plenty of moromi mash aged for two years in cedar tubs. This versatile soy sauce makes a good dipping sauce for sashimi and sushi, as well as seasoning for cooking various dishes.
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Kuchinashi (aged 2 yrs.)Dark
1800ml
¥1,055umami●●●○○○
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dipping sauce for sashimi and sushi, or seasoning for simmered dishesLike Haizakura, this dark soy sauce also uses two-year aged moromi made with traditional methods, but has a bit more sharpness from the amount of moromi. Yet, this is still a very versatile option for a variety of dishes.
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Chigusa (aged 2 yrs.)Dark
1800ml
¥895umami●●○○○○
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dipping sauce for sashimi and sushi, or seasoning for simmered dishesLike our other dark sauces, this also uses a two-year aged moromi. Economical production makes this a popular choice for bulk order customers.
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UsukuchiLight
1800ml
¥1,0551000ml
¥775500ml
¥595150ml
¥450umami●○○○○○
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in soup broth for noodles such as udon and sobaCompared to dark types, this light soy sauce has a sharper salt, and is best used as cooking seasoning in simmering broths such as oden or other stewed dishes, or soup broth for udon noodles. Add to dashi broth base in hot water for a delicious and simple clear udon soup with nice umami flavor.
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TamariThick
1000ml
¥1,095500ml
¥795150ml
¥580umami●●●●●●
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dipping sauce for sushi and sashimi, simmered teriyaki dishesUses plenty of moromi mash for thicker consistency. The flavor is very rich, and offers a nice alternative to koikuchi dark soy sauce for sashimi or sushi. Also great as a secret seasoning ingredient for simmered teriyaki dishes, adding a nice glaze to the broth.
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Yuzu PonzuPonzu
400ml
¥645umami●●●○○○
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with gyoza dumplings, steak, and saladPonzu soy sauce blended with plenty of yuzu juice and mild grain vinegar. The sourness helps to neutralize oils, making it is good choice for meat dishes. You can also make Japanese-style salad dressing by adding olive oil.
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Koikuchi (aged 3 yrs.)Dark
400ml
¥895umami●●●●●●
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dipping sauce for sashimi, sushi, tofu, boiled vegetables, or seasoning for simmered dishesFuller-bodied dark soy sauce made with moromi aged for three years in cedar tubs from only the simple core ingredients of soy beans, wheat, and salt.
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Shiro Dashi ShoyuDashi Shoyu
400ml
¥895umami●●●●○○
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in udon noodle soup, Japanese omelets, boiled vegetablesSoy sauce blended with plenty of dashi broth made from quality ingredients such as Rishiri Kombu from Hokkaido, and katsuobushi bonito flakes from Makurazaki, Kagoshima. Dilute with appropriate parts water.
Dilute 1:5 parts water for udon/soba broth, clear broth soup, oden.
Add small undiluted amount to beaten egg for dashimaki omelet, boiled vegetables. -
Shoyu Syrup
150ml
¥655Recommended use
for dessert topping sauce (ice cream, mochi, etc.)Made in collaboration with a local confectionary shop in Kinomoto, called Kadoya, originally as a syrup for their custard pudding. Try this sweetened soy sauce syrup with your favorite dessert!
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Yakioni no Tare
150ml
¥685Recommended use
for yaki-onigiri (grilled rice ball) sauceMake delicious yaki-onigiri quickly and easily. Cook 3 cups of rice, then simply add 1 package to the freshly steamed rice and mix evenly. Then shape into rice balls and grill with a pan or oven.