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GFA Evaluation
Single-barrel soy sauce brewed by Yamaroku Shoyu, Shodoshima Island, Kagawa Prefecture, Japan. Cedar barrel-fermented 24 months. No additives. Yamaroku is among the last producers still using traditional kioke (cedar barrel) fermentation at scale.
Single origin — Shodoshima, Kagawa. Single producer (Yamaroku Shoyu). Cedar barrel source identified. Ingredients: soybeans, wheat, salt, water. No additives, colourings, or preservatives.
Yamaroku Shoyu is a 4th-generation family brewery, all production by hand. Sales directly support the continuation of traditional cedar-barrel brewing practices that are under commercial pressure from industrial production.
'Single-barrel' designates origin from one identified cedar fermentation barrel. 24-month fermentation is substantially longer than industrial soy sauce (3–6 months) and results in documented flavour complexity differences. Cedar barrel (kioke) fermentation is a documented and endangered Japanese production method.