Yamashin Kanjuku

Yamashin Kanjuku

Yamashin Kanjuku white soy sauce is prized for its clean salty flavor and deep notes of umami. Located in Aichi Prefecture, Yamashin Soy Sauce Brewery was established in 1802 and still uses traditional wooden barrels for fermentation. Produced with 90% of wheat and 10% of soybean rather than the typical 50-50 formula, it’s a clear dark amber, so it has the added benefit of adding flavor to dishes without altering their presentation.

Recommended for use with delicate vegetables or seafood and as a general-purpose soy sauce in soups, sauces, and dressings.