17/12/2025
A Christmas Edition defined by patience, not production.
Aged for 4 years and 7 months (This batch), this is Yamaroku Shoyu – Tsuru Bishio — a Saishikomi (double-brewed) soy sauce, matured slowly in traditional cedar wood barrels on the island of Shodoshima, Japan.
Saishikomi is the most revered style of shoyu: brewed twice, using finished soy sauce in place of salt water for the second fermentation. What emerges is depth without sharpness, umami without aggression, and a natural richness that coats the palate and lingers with quiet authority.
Crafted by Yamaroku Shoyu, a brewery with over 150 years of lineage, Tsuru Bishio is among the most written-about and documented wooden-barrel soy sauces in the world, featured in international publications and culinary programs for preserving a craft now practiced by only a handful of brewers globally.
No additives.
No preservatives.
Only soybeans, wheat, salt, cedar, microbes — and time.
This is not an everyday soy sauce.
This is a finishing shoyu, meant to be used sparingly and remembered deeply.
✨ Where it truly belongs:
• Sushi & sashimi
• Nigiri and hand-rolled maki
• Grilled chicken, duck, or lamb
• Steamed rice with egg yolk
• Roasted mushrooms & root vegetables
• Silken tofu or aged cheeses
• Even a few drops over caramel or vanilla desserts
Each application reveals something new.
This expression is exceedingly rare, produced in limited volumes, and available in India for the first time — in quantities that will not last beyond this season.
🎄 Christmas Edition | Extremely Limited
For chefs, it’s a reference point.
For collectors, a quiet triumph.
For those who understand flavour, a moment worth securing.
Some bottles are meant to be used.
Some are meant to be recognised.
