Yamaroku Shoyu (Yamaroku for short) is a family owned and operated business that has been around since the Showa era (1926-1989) in Japan. Since its founding, ownership of Yamaroku has been passed down 5 generations up to this day with its current owner being Yasuo Yamamoto. Yamaroku's goal is to keep the traditional soy sauce making alive which is done by naturally fermenting and brewing the soy sauce in large cedar barrels called kioke (木桶). Out of current soy sauces made today, less than 1% of them are prepared the traditional way that Yamaroku does it, which they have been consistently producing the same way for the past 90 years. Try these authentic, traditional, and ancient soy sauces which have never been commercially sold in America until now!