YAMASHIN Soy Sauce Brewery holds an inventory of 80 wooden barrels to brew the traditional way. The traditional white soy sauce is brewed using the wooden barrels and it therefore has a more intense flavor than the one's brewed in modern tanks.
YAMASHIN Soy Sauce Brewery
White Sauce Soy with lots of Umami
The YAMASHIN Soy Sauce Brewery was established in 1802 and since its first days focussed on producing white soy sauce. It is located in Aichi prefecture, which is home to many long established soy sauce producers.
White soy sauce is mainly made of wheat mixed with a small portion of soybeans. The result is light colored soy sauce. It was more umami than traditional black soy sauce and therefore a deeper aroma.
With its light color white soy sauce is very popular to add flavor to dishes without altering the colors.
Having lots of umami, white soy sauce also perfectly blends with other condiments, such as kombu or yuzu for a strong konbu dashi or ponzu sauce.
Classic White Soy Sauce
A perfect replacement of the usual black soy sauce with a good balance of sweetness, saltiness and Umami.
Mild White Soy Sauce
This sauce has a milder flavor and less sweetness too.
Low Sodium White Soy Sauce
The soy sauce is less salty and less sweet but the highest amount of Umami.
Traditional White Soy Sauce
This soy soy sauce has the strongest aroma, with less sweetness and Umami.
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