Yamaki Jozo ferments this Nama (meaning "unpasteurized") soy sauce in giant cedar vats, using just soft mountain spring water, pesticide-free whole Japanese soybeans and wheat. The process for making this shoyu takes over two years. The result is a soy sauce so unparalleled in quality, that it is presented annually to the Emperor of Japan. The flavor is lightly salty, with a subtle sweet fruitiness and loads of rich umami. 

500mL

*Please refrigerate after opening