YAMASAN KYOTO UJI Soy Sauce Smoked Neoteric, 500 Days Aged, Japanese Artisanal Handmade, Naturally Brewed, No Additives, Non-Gmo, Made in Japan(360Ml)

YAMASAN KYOTO UJI Soy Sauce Smoked Neoteric, 500 Days Aged, Japanese Artisanal Handmade, Naturally Brewed, No Additives, Non-Gmo, Made in Japan(360Ml)

Brand: YAMASAN KYOTO UJI
5.0
A$139.80
Availability:
  • This item is currently not available

Shop with confidence

Secure transaction Returns Policy Shipping to Australia
  • ASTONISHINGLY SMOKY FLAVOR – NATURALLY CRAFTED SMOKED SOY SAUCE - Our smoked soy sauce delivers a rich, aromatic flavor without the use of artificial smoke or aroma chemicals. We slow-smoke authentic Koikuchi soy sauce for 8–9 hours over a carefully selected blend of oak, beech, and Sakura woods—the perfect trio to create an irresistibly deep and balanced smoky aroma. A single drop elevates dishes with a savory, elegant finish. Especially delicious when paired with olive oil, grilled foods, and raw preparations.
  • WHY OUR SMOKED SHOYU IS AUTHENTIC - This is true artisan soy sauce—made only from the simplest, natural ingredients and brewed without any additives. Aged gently through six seasons (over 500 days) in wooden barrels, this barrel aged soy sauce develops layers of umami, depth, and aroma that are impossible to replicate. Experience the flavor transformation of smoked shoyu soy sauce matured through time, nature, and craftsmanship.
  • ARTISANAL, SLOW-HANDMADE SHOYU - Our smoked shoyu is created by experienced Japanese craftsmen who follow traditional techniques passed down for over 100 years. It’s a labor-intensive process that cannot be reproduced by modern automation. The brew evolves with the changing climate and geography, requiring skilled hands and honed senses to monitor and perfect it at every stage.
  • SELECT FINE INGREDIENTS – NON-GMO & PURE - We source non-GMO soybeans and wheat from trusted growers across Japan, adjusting the blend ratios based on seasonal variations to ensure the highest quality each year. Our natural sea salt is sun-dried, and our water is sourced from the ultra-soft, pristine Ibo River—creating the perfect conditions for brewing premium smoked soy sauce with a mellow finish.
  • TATSUNO REGION – A HISTORIC SHOYU HERITAGE - Crafted in the heart of Tatsuno, a region with over 400 years of soy sauce brewing history, our smoked shoyu reflects the richness of its origin. The climate, natural resources, and legacy of craftsmanship make Tatsuno one of Japan’s top three soy sauce-producing regions. This heritage lives on in every bottle of our artisan soy sauce.
  • This summer, enjoy premium Japanese specialty foods and teas from Yamasan Kyoto Uji—perfect as gifts for others, a self-indulgent treat, or for creating a festive summer feast to share with family and friends.

Product Description

Japanese Authentic Tradition for Your Creative Daily Life

The video showcases the product in use.The video guides you through product setup.The video compares multiple products.The video shows the product being unpacked.

For your creative recipes. Put Japanese authentic tradition in your daily life.

Introducing 3 types of Soy Sauce

  1. You can feel difference

    Natural Brewed Koikuchi Soy Sauce


    Authentic Koikuchi soy sauce offers delicate flavors and a mellow aroma. Made from natural sea salt, domestic wheat, and soybeans, it achieves harmony through aging, enhancing the natural taste of blended ingredients. Ideal for enhancing dishes like steak sauce, lobster sauce, chili sauce, gumbo, and Jambalaya, it deepens flavors and masks meat and fish odors as a secret seasoning.

  2. Exceptionally Rare Vintage

    Double Brewed Kanro Soy Sauce


    Historically known as "Kanro," this exceptional sauce from western Japan is made using traditional methods. Moreover, it substitutes naturally fermented soy sauce for salt and water, aging for over 1000 days to intensify its flavor. Only about 1% of soy sauce is crafted this way. Just one drop for fried egg & baked bacon makes your everyday breakfast gorgeous.

  3. Innovative Sauce for Your Creative Recipes

    Smoked Soy Sauce


    Creating a smoky flavor in sauce without artificial additives is highly challenging. By slowly smoking 100% naturally brewed soy sauce for 8-9 hours, it absorbs a rich, appetizing aroma. The type of wood used for smoking affects the smoke's quality and characteristics, with blending several types in ideal proportions deepening its intensity and bringing out the sauce's smooth flavor. Perfect with olive oil, Ajillo, roast beef, fresh cheese, pasta, steak, carpaccio dressing, and creative sauces.

Where is Soy Sauce Made

Gods Brew the Soy Sauce

Our soy sauce is slowly aged using only Koji and organisms from our wooden brewery. The sauce’s quality and flavor vary based on their activity. The brewer's main task is to create the best environment for them. In the past, people believed that an invisible god brewed soy sauce.

Soy Sauce Terroir-Premier Tatsuno Brand

Tatsuno, in Japan's inland sea, enjoys ideal mild climate and humidity, protected by mountains. Pure, soft water from the Ibo River enhances umami through slow fermentation. These natural advantages have historically enabled Tatsuno to brew premium soy sauce.

Manufacturing scene of soy sauce making

The soy sauce koji is made by adding koji mold to steamed soybeans and roasted, finely crushed wheat. This is the key to making delicious soy sauce.

The completed soy sauce koji is transferred to a tank and mixed with salt water to create Moromi. Stir occasionally to incorporate air while maturing.

The Moromi is pressed using a special machine, and the liquid that is squeezed out is then heated and filtered to increase its clarity.

After completing the finishing process and bottling, each bottle is individually wrapped and shipped by hand.

Small Brewery’s Traditional Philosophy

"We do not manufacture but "cultivate" the soy sauce."

Naturally brewing soy sauce, like organic farming without chemicals, involves listening, sniffing, and observing subtle changes during aging. These subtle adjustments could never be made by machine, meaning that it is impossible to manufacture the sauce in a large scale.

YAMASAN Japanese Ponzu and Soy Sauce

Add to Cart
Add to Cart
Customer Reviews
4.8 out of 5 stars 7
4.6 out of 5 stars 19
—
5.0 out of 5 stars 2
4.0 out of 5 stars 3
Price
$40.53$40.53 $33.43$33.43 — — —
Net Weight
360mL(12.2floz) 360mL(12.2floz) 300mL(10.14floz) 200mL 200mL
Characteristics
Flavored with smoked chips 500 days aged 4 citrus juice aroma 365 Days Aged 500 Days Aged
Flavor
Smoky taste and aroma Rich umami and aroma Fresh acidity and umami
How to Enjoy
Fish sauté, pasta, Egg, Cheese Steak, Simmered Dish, Tempura Sushi, Sashimi, Grilled dishes
How to Enjoy2
Dressing, Ajillo Fried rice, Natto, Sushi
  • Package Dimensions: 23.9 x 7.2 x 6.7 cm; 650 Grams
  • Manufacturer: YAMASAN KYOTO UJI
A$139.80
Shipping to Australia Delivery time varies by location
Return & Refund Policy Check our return & refund policy
Security & Privacy Safe payments: We do not share your personal details
Availability:
  • This item is currently not available
Sign in or create an eMega account Shop smarter — get exclusive deals & order tracking