Organic Soya, Tamari, Worcester sauces, Brown Rice Vinegar, Mirin

Organic Shoyu and Tamari Sauces aged and fermented in Ceder wood (OKE) Barrels.

Located in the town of Kamikawa in Saitama Prfecture,  a beautiful area with an abundance of nature and parks, Yamaki has been making Shoyu and Miso for more than 100 years.  They use traditional natural fementing methods (established more than 1200 years ago) using cedar OKE barrels for the aging and fermentation  process.  Yamaki started their brewery in 1902 when the neighboring farmerss brought them their soybeans, rice and wheat they had harvested, and asked Yamaki to make shoyu and Miso for their home use.   Using only organic soybeans, organic whole wheat, koji, sun-dried sea salt and natural spring water.  They create the initial Maromi (a mash made by mixing all the ingredients) in the Akita cedar OKE barrels where they age for at least  1 1/2 years.  During the fermentation period, the Koji yeast and other beneficial microorganisms become especially active during the summer months.  During these warm months the Yamaki shoyu Brewers miz the Moromi with long wooden paddles several times a day, allowing it to be exposed to the air, which supports the natural fermentation process.  Except for the  eoccasional stirring, the fermentation of the shoyu proceeds naturally, simply as a result of the activity of Koji, lactic acid and yeasts while the climate changes between the four seasons