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Yamaki Jozo Soy Sauce


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This shoyu was brewed from whole Japanese soy beans, wheat, Koji, sea salt and mountain spring water. Fermented and aged over two summers in large cedar barrels, this soy sauce is deep, rich, and complexly flavoured from the naturally occurring enzymes that live in the decades-old cedar barrels. This is a world away from commercially produced soy sauce  - think of it as an umami-rich seasoning.



Water, soybeans, wheat, salt, kojispore

Storage recommendation

Refrigerate after opening



Sanjō (三条市, Sanjō-shi) is a city located in Niigata Prefecture, Japan. It is about 2 hours from Tokyo via the Jōetsu Shinkansen. The Shinano River flows through the west of it from south to north and the Ikarashi-gawa River flows through the centre of the urbanised area.

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