Various colorful foods and spices laid out on a well worn wooden table
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Oil, Peppers, Tomatoes, Basil and Uncooked pasta displayed on a wood cutting board
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Yamaroku Soy Sauce aged in Kioke

A fifth generation soy sauce brewer and master builder of the large wooden barrels (kioke) traditionally used in Japan to ferment foods, Yasuo Yamamoto is proving the flavor benefits of the kioke barrels by the deep, dark overwhelming savoriness of the classic style of soy sauce that he is making with them at Yamaroku Soy Sauce.


Up Close of well worn kioke barrels, and a lay out of the various sizes and flavors offered from Yamaroku. Tsuru Bishio, Kiku Tsuru
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