Umami Mart Registry

ο»ΏThis organic shoyu has a great mix of depth and body without being too overpowering. Intense umami and aroma of maple and chestnuts. This would be perfect in small applications like gyoza tare, or with shiitake sauteed in butter.

KiokeΒ are huge, hand-made wooden barrels used in shoyu fermentation. They contain micro-organisms unique to the brewery in which they're used, and impart lots of character to the brews that are fermented in them. They are highly specialized and only a few number of people in Japan still know how to make them;Β kioke process makes up for less than 1% of all shoyu production in Japan. Find pictures of these goliath fermentation barrels on the brewery's website here.


  • Capacity: 7 oz
  • Material: Glass bottle and plastic snap lid
  • Ingredients: water, soybeans, wheat, salt
  • Made in Hyogo, Japan, by Adachi Jyozo