A: My name is Yasuo Yamamoto and I’m a fifth generation soy sauce producer, operating a roughly 150 year old soy sauce brewery business, Yamaroku Shoyu, located on the island of Shodoshima, in the beautiful Seto Inland Sea.
How did Yasuo Yamamoto start his business? Born from a long line of soy sauce brewers, Yasuo Yamamoto took over the business on his 30th birthday. In an effort to bring it back from the brink of collapse, Yamamoto focused on removing additives and synthesized flavors from the production process, instead favoring traditional natural brewing methods.
Who brews yamaroku soy sauce? In the macrocosm of food technology, Yasuo Yamamoto, the fifth-generation soy sauce brewer at Yamaroku Soy Sauce in Shodoshima, Japan, occupies a role that has him overseeing its smallest members: microbes.
How old was Yasuo Yamamoto when he died? Yasuo Yamamoto lived 19 years shorter than the average Yamamoto family member when they died at the age of 56. The average age of a Yamamoto family member is 75. Share a personal memory, family story, article, discovery you made, or highlights from Yasuo’s life. This is your place to share to keep their memory alive.
yasuo yamamoto soy sauce
What is yamaroku soy sauce? Yamaroku Soy Sauce’s overwhelmingly popular product is called Tsurubishio. It takes 4 years to be brewed, which is unprecedented even in Japan. Normally, Koikuchi (regular color) soy sauce is brewed with salted water. However, as Tsurubishio is a Saishikomi soy sauce, it is double-brewed by using soy sauce instead of salted water.
Who is Yasuo Yamamoto? Yasuo Yamamoto is a passionate artisan. Their products are naturally brewed with no additives and aged by kioke barrels. Also, to preserve the kioke barrels for future generations, he began the kioke Craftsmen Revival Project ( more details ). Yamaroku Soy Sauce’s overwhelmingly popular product is called Tsurubishio.
How do we make our soy sauce? We specialise in and produce all of our soy sauce using a traditional brewing method called Tennen Jouzou Kioke Shikumi (天然醸造木桶仕組み, ‘natural brewing wooden barrel method’), which currently accounts for just about 1% of all soy sauce production.
What is kishibori soy sauce? KISHIBORI SHOYU 12.2 fl oz (360ml). Pure artisan Japanese soy sauce. All natural barrel aged 1 year unadulterated and without preservatives . .
How did Yasuo Yamamoto start his business?
Who is Yasuo Yamamoto? Yasuo Yamamoto is a passionate artisan. Their products are naturally brewed with no additives and aged by kioke barrels. Also, to preserve the kioke barrels for future generations, he began the kioke Craftsmen Revival Project ( more details ). Yamaroku Soy Sauce’s overwhelmingly popular product is called Tsurubishio.
Who brews yamaroku soy sauce? In the macrocosm of food technology, Yasuo Yamamoto, the fifth-generation soy sauce brewer at Yamaroku Soy Sauce in Shodoshima, Japan, occupies a role that has him overseeing its smallest members: microbes.
What did Yamamoto do in WW2? Known as a natural leader, Yamamoto was sent to the Naval Staff College in 1913. He also went to Harvard University early in his life to study the oil industry. He even served as the Japanese naval attaché in Washington DC in the 1920s before World War II. During World War II, Yamamoto was the commander in chief of the Japanese Combined Fleet.
Who was Isoroku Yamamoto? Isoroku Yamamoto, commander of the Japanese navy during World War II, was a legend in Japan. The mastermind behind the Pearl Harbor attack, he was a key figure in the Japanese military, a very visible example of Japanese leadership and strength. He was also extremely well protected, his movements and location a secret at almost all times.