Yamachi Soy Sauce (Chikaokaya Soy Sauce)

Yamachi Soy Sauce has closely guarded its traditional cedar barrel brewing process since it was founded in the fall of 1919. The main ingredient in soy sauce, called “moromi,” or “fermenting mash,” is aged for two years.
These craftsmen take time and work hard to carefully make soy sauce against the beautiful backdrop of the Noto Peninsula.