Yuasa Kuyo Murasaki (九曜むらさき) is a premium Japanese soy sauce made with rare tamari collected during the fermentation of Kinzanji miso. Produced in Yuasa, Wakayama — a town closely associated with the origins of Japanese soy sauce. It offers deep savouriness, mellow saltiness, subtle sweetness and layered vegetable umami.

Unlike an everyday cooking soy sauce, Kuyo Murasaki is best appreciated as a dipping or finishing sauce. Its rich aroma and smooth, lingering flavour make it especially suitable for sashimi, grilled meat, tofu, rice dishes, pickles and other preparations where the character of the soy sauce remains prominent.

What Makes Kuyo Murasaki Premium?

Kuyo Murasaki is enriched with tamari naturally released during the fermentation of Kinzanji miso. Only a small amount of this flavourful liquid is produced, making it a rare ingredient that naturally limits the quantity of soy sauce that can be made.

Kinzanji miso is traditionally prepared with grains, soybeans and vegetables. Its tamari contributes more than saltiness, adding gentle sweetness, savoury depth and complex vegetable-derived umami. When blended with traditionally brewed soy sauce, it creates a fuller and more rounded flavour than a conventional commercial soy sauce.

The compact 200 ml bottle is intended for thoughtful use as a premium seasoning, particularly in dishes where its distinctive aroma and layered flavour can be fully appreciated.

Flavour Profile

Kuyo Murasaki has a full-bodied soy aroma with deep savouriness, mellow saltiness and a smooth finish. Subtle sweetness and rich vegetable umami give the sauce a rounded, complex character without tasting harsh or excessively salty.

It has enough intensity to complement grilled meat and richly flavoured seafood, while remaining balanced enough for delicate ingredients such as sashimi, chilled tofu and steamed rice.

Recommended Uses

• Dipping and Finishing
  Serve directly with sashimi, sushi, chilled tofu, steamed rice, dumplings, pickles and grilled vegetables. Begin with a small quantity so the sauce enhances the food without overpowering it.
  
  
• Meat and Seafood
  Pair with grilled beef, pork, chicken, fish, seafood or tataki. Its mellow sweetness and concentrated umami work particularly well with ingredients that have a rich or fatty character.
  
  
• Dressings, Marinades and Sauces
  Use in vinaigrettes, dipping sauces, marinades and composed sauces where a deeper and more refined soy flavour is desired. It can complement both traditional Japanese cooking and contemporary Asian or Western dishes.

The Origin of Japanese Soy Sauce

Yuasa in Wakayama Prefecture is widely associated with the early development of soy sauce in Japan. According to local tradition, the story began with Kinzanji miso, a fermented mixture made with grains, soybeans and vegetables.

During fermentation, a dark and savoury liquid naturally collected from the miso. This liquid, known as Kinzanji miso tamari, is traditionally regarded as a precursor to Japanese soy sauce. Kuyo Murasaki reflects this heritage by incorporating the rare tamari released during Kinzanji miso production.

Ingredients and Allergens

• Ingredients: Kinzanji miso tamari (rice, barley, soybeans, gourd, sugar, glucose, salt, ginger, eggplant and shiso), soybeans, wheat, salt and alcohol.
• Allergen Information: Contains soy, wheat and barley.
• Please note: This product is not gluten-free.

Storage

Store in a cool, dry place away from direct sunlight. Refrigerate after opening and keep the bottle tightly closed. Use as soon as possible after opening for the best flavour and aroma.