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Tsuru sauce of re-charged soy sauce and chrysanthemum sauce made from Tamba black bean were set as 2 sets.
Founded 150 years. The moromi kegs that Yamamoto Yasuo, fifth generation of historic Yamarok Soy Sauce protects, is a large cedar of 32 stones (about 6000 liters). There are 40 barrels of Oosugi barrels about 2 m high and 17 barrels of half size. It has been over 150 years since I started using it to follow the history, and lactobacillus and yeast are still breathing now.
Yamarok soy sauce with many entertainers and celebrity fans.
Yamarok Soy Sauce Co., Ltd. 5th generation Yasumoto Yasuo (Yamamoto Toyo). In order to protect the traditional island industry that has been handed down, at least 100 years away. I think that it is the task of our generation now that we make efforts to leave until our grandchildren's fee. When we take out time and money, we are starting to repair the walls and barrels of the warehouse, which became fragile, little by little. We hope to proactively promote the creation of better relationships through "food" where producers and customers can see their faces.
Tsurubishio sauce is a re-brewed soy sauce that is slowly fermented over a period of 3 to 4 years. Kikubishio is a soy sauce made from black soybeans. We are very particular about both products, and they have a mellow, elegant taste that comes from natural fermentation.