The wooden barrel (kioke) brewing method currently accounts for only 1% of total soy sauce production in Japan. It's harder to master, but gives a unique taste that changes according to climate and brewery location, making each soy sauce unique!
SKU:1011637
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The brewery, based in Miyagi prefecture, was founded in 1845. At the time, it was an inn that also processed miso and soy sauce. Oota Yohachiro returned to traditional brewing methods in 2017 in order to preserve the craft. The soy sauce wort is pressed in several batches, allowing it to evolve over time.