Yamaroku Tsurubishio 4-Year Barrel-Aged Shoyu

Yamaroku · Japan (Shodoshima Island, Kagawa)
Seasonings Soy Sauce Ambient Growing export

A craft double-brewed (saishikomi) soy sauce aged at least 3-4 years in century-old kioke wooden barrels by a small family brewery on Shodoshima Island. Dark, sweet and intensely complex, it is a darling of Western chefs and gourmet retailers. Represents the high-end kioke-revival movement and pure artisan storytelling.

The supplierYamaroku Shoyu Co. (founded ~1868/Meiji era, Shodoshima Island, Kagawa). Small artisan brewer using century-old wooden kioke (cedar barrels); ~5th-generation family. Niche but globally renowned; export-oriented with English-speaking principal (Yasuo Yamamoto). Low-volume, premium.
Why it sells abroad4-year double-brewed (saishikomi) shoyu aged in 100-year-old wooden barrels; cult chef favorite, featured globally; kioke-brewing revival icon — the ultimate premium shoyu storytelling hook.

Buyer's brief ✓ SOURCES VERIFIED

CertificationsArtisan, kioke barrel-aged on Shodoshima; no preservatives/additives (confirmed product attribute). No formal FSSC/Kosher/Halal certification held (artisan scale; brand/heritage is the value). Halal: not publicly verified. Kosher: not publicly verified (no-additive recipe sometimes used informally for Passover, but no certified hechsher).
Pack formatsRetail: 145ml/500ml/532ml(18oz) glass bottles (gift-grade). Foodservice: limited; case packs of 6-12. No large bulk.
Shelf life18-24 months unopened; refrigerate after opening.
StorageCool, dark place; refrigerate after opening.
Minimum orderTypical: small importer cartons (no FCL needed); LCL/consolidated shipments.
Lead timeTypical: 4-8 weeks ex-Japan (small batches, allocation).
CapacityLow — artisan barrel capacity, allocation-limited.
Container loadTypical: LCL / part-pallet; rarely full container.
PricingEstimate: ultra-premium, $15-30+/500ml retail; high wholesale.
OEM / private labelNo OEM — single-brand artisan; the brand IS the value (confirmed positioning).
Wholesale & MOQSpecialty importers (The Rice Factory, MTC Kitchen, gourmet distributors); low/flexible MOQ for fine-food channel.
Key exporters & distributorsThe Rice Factory, MTC Kitchen, specialty gourmet importers
Export regulationAllergen labeling (soy, wheat); naturally-brewed/no-preservative declaration; small-batch import documentation.
Market demandPremium gastronomy/fine-dining and specialty-gourmet retail in US/UK/FR/AU; small but high-margin, Michelin-restaurant pull.
How to source itYamaroku has regional importers in North America, Europe and Asia (per brewery site); specialty channels (The Japanese Pantry, Mutual Trading) and small-lot direct; JETRO craft-food, FOODEX artisan zone.
Verified sourceshttps://yama-roku.net/en/about; https://soysauce-japan.com/pages/yamaroku
MakerYamaroku Shoyu Co.
OriginJapan (Shodoshima Island, Kagawa)
CategorySeasonings / Soy Sauce
Available inUnited States, United Kingdom, France, Australia
HandlingAmbient
Price tierPremium
ChannelSpecialty
Export readinessGrowing export
HS code2103.10
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Profile maintained by Japonity (japonity.com), May 2026. General sourcing information only — confirm current availability, pricing, MOQ and the destination market's import rules with the maker or exporter before contracting. Japonity is not affiliated with this brand.