Kioke “Yui” Organic Barrel Aged Soy Sauce (300ml) is the flagship traditional shoyu from Adachi Jozo, a small family brewery founded in 1889 in Taka, Hyogo. It is made from organic Japanese soybeans and wheat, local mountain water, and sea salt, with no added sugar, preservatives, or flavor enhancers. The mash is fermented and matured in old cedar kioke barrels that hold a long established culture of native yeasts and bacteria, giving the finished soy sauce a distinct sense of place. Yui is a dark, classic koikuchi style shoyu that is naturally brewed and aged for 14 months with no accelerated processing.

Yui shows deep color and a layered, persistent umami rather than simple salinity, with roasted grain notes, gentle nuttiness, and a rounded, fermentation driven sweetness. The texture is smooth and slightly viscous, which helps it cling to food and makes small amounts feel very impactful. It works best as a finishing soy sauce for chilled tofu, sashimi, plain rice, grilled vegetables, chicken or steak, and as the core seasoning in high quality tare, dressings, and dashi where the character of the shoyu matters. It is practical enough for regular use, but incredibly reminded and deep, which makes it especially appealing and down right delicious truly enhancing what ever you use it for. These have just arrived from Japan and it is the first time that this soy sauce has been readily available in the USA and we have some of the only bottles right now!