Yamahisa

This notable brewery was founded in 1951. It has been making traditional authentic soy sauce for over four generations. Formerly, on Shodo Island, there was a thriving soy sauce brewing industry. This Shodo Island brewery has continued the art of soy sauce making, which spans over 400 years, with the principle concept that 'we are first consumers and secondly producers'. The most popular soy sauce variety, the Gankona kodawari shoyu honnama is an all-natural sauce, based on the domestic organically grown unprocessed soybeans and wheat, and fermented in the aged cedar barrels. Its distinctive feature being that the yeast remains living because it is never heated. It can be used in a variety of dishes such as simmered dishes, or just straight.