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Yugeta Shoyu has been making soy sauce since 1923 just outside Tokyo in a village called Tawame, Saitama Prefecture. Today, the company is run by 4th generation Mr. Yohichi Yugeta, who is keeping alive traditional shoyu (soy sauce) making. Yugeta Shoyu’s soy sauce is brewed naturally and uses only Japan-grown wheat and soybeans. Yugeta-san ages the soy sauce moromi (mash) for many of his types of shoyu in cedar barrels, some over 100 years old.
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