YAMACHI SHOUYU Naturally brewed soy sauce

Natural soy sauce made by slowly fermenting and aging only whole soybeans, deep sea water, wheat, and salt for two years in cedar barrels.

Not only does it have a good balance of sweetness, saltiness and sourness, it also contains a lot of umami ingredients. You can enjoy the rich flavor unique to whole soybeans and the rich aroma of raw fried soy sauce.

It can be used not only as it is, but also for cooking, adding richness to the dish and making it even more delicious.

200ml / Ingredients: soybean, wheat, salt

Please avoid direct sunlight and store at room temperature. After opening, be sure to put it in the refrigerator and use it as soon as possible.

YAMACHI SHOUYU Cedar barrel soy sauce

This craft soy sauce is made with the mineral rich of Noto deep sea water and the row soy base sauce, which has been aged for more than two years in a specially made cedar barrel. These cedar barrels were inherited from the very first generation of the producer's family, and to mature the base soy sauce with these barrels would give the sauce a natural and rich fragrance and flavor. The mellow soy sauce, will come with a strong color, and has a slight sweetness that spreads as a lingering taste in the mouth.

This soy sauce can be used for cooking as well as for direct application. And when it is combined with butter during baking, the mellowness and the taste would be further enhanced !

Volume: 200ml
Ingredients: soybean, wheat, salt

Please avoid direct sunlight and store at room temperature. After opening, be sure to put it in the refrigerator and use it as soon as possible.

YAMACHI Yuzu Ponzu

This ponzu uses a special cedar barrel soy sauce, a vinegar from the family tradition of the producer, and the squeezed juice of misho yuzu, which is known for its extremly long growing period, as the misho yuzu tree would normally take more than eighteen years, before producing its delicious fruits. Along with the sourness, the fragrance of Misho yuzu and the slight sweetness, from the cedar barrel soy sauce, would well spread in your mouth !

You can use this ponzu widely in various recepies, regardless of the genre of cooking.

300ml / Ingredients: soy sauce, yuzu fruit juice, dried bonito extract, fermented rice seasoning, sugar, salt / seasoning (amino acids, etc.), acidulant, (including some soybeans, wheat, mackerel)

Instructions:

- The yuzu ingredients will float, so shake it well before use

- Please avoid direct sunlight and store at room temperature.

- After opening, be sure to put it in the refrigerator and use it as soon as possible

OBON Festival

Every summer we celebrate Obon for about 3 days, which is a yearly Buddhist event for remembering our ancestors. Traditionally obon is the time each year when the spirits of our ancestors return to visit relatives. For this lanterns are hung outside the house to guide them back. We clean and water their grave stones and prayers at temples. Bon Odori dances are performed and Taiko drums playing. Each district has different dances and rituals.

At the end, floating lanterns are put in the river or lake or ocean to guide the spirits back to their world.

This is also the beginning of summer holidays. Many people plan trips around this time both domestically and abroad. If you have plans to travel around Japan in this time, expect higher prices and plan far in advance.