Limited Notice:  Limited availability for a short time only.  The current batch is produced in November 2022, and best before date is April 30, 2023.  The short "best tasting" period connotes quality rather than safety.  As you may be aware, unopened soy sauce kept in cool condition can be in excellent condition well beyond the suggested best before dates.

Rare production taking 2 years of aging, freshly brewed and full of umami, Yuasa Nama Shoyu is not heated, therefore not losing its raw soybean flavour.  Very limited quantity avails only in winter time.  The light and mellow flavour enhances all ingredients, and evolves over time.  

Made with carefully selected Japanese whole soybeans with a 140-year-old traditional method, Yuasa uses a small amount of water to concentrate the flavour of soybeans.  It is matured in natural cedar barrels for over a year to create a soy sauce with a rich, deep flavour and rich aroma.  It is not as strong like tamari soy sauce, but has a refreshing taste with nothing added, and it's packed with the deliciousness of from its barrel aging.

Recommended for sashimi, sushi, simmered dishes, ramen, grilled rice balls, soba soup, yakitori, tsukudani, cold tofu, you can use it for various dishes.

Ingredients: wheat, soy beans, salt.

Yuasa Soy Sauce Co., Ltd. was established with the desire to produce the best soy sauce in Japan and the world.  This very soy sauce was their first product.  It combines traditional Yuasa methods and ancient techniques inspired by a 1,500 years old agricultural text and cookbook, Saimin Jijutsu 斉民要術.

• Salt used is harvested from Goto Nada Sea, Nagasaki
• 100% Tamba Kuromame (black soybean) used
• Soybeans are boiled in cauldrons for 4 hours, rather than industrially steamed
• The boiling juice is used in place of water for extra umami
• Barrel aging mash is paddled manually over the period of 2 years
• Skimming, mixing, paddling, straining are all done by hand