YAMASAN KYOTO UJI Cedar Barrel-Aged Soy Sauce, 9.8 fl oz — 38% Less Sodium, Natural Kioke Fermentation

YAMASAN KYOTO UJI Cedar Barrel Aged Soy Sauce is a traditionally fermented, cedar-aged soy sauce with 38% less sodium that preserves deep umami and aromatic complexity.

Made in Saitama, Japan, using a generations-old method, this soy sauce undergoes 1.5–2 years of natural fermentation in kioke (cedar) barrels and a slow three-day pressing of the moromi. Ingredients are kept simple — whole Japanese soybeans, wheat, and sun-dried sea salt — with no MSG, additives, alcohol, or GMOs. The result is a reduced-sodium seasoning that keeps the bold flavor and aromatic character of traditional wooden-barrel soy sauce.

How does barrel aging change the flavor compared with standard soy sauces?

Cedar barrel (kioke) aging imparts woody, slightly floral aromatics and a layered umami that shorter industrial methods struggle to reproduce. Extended contact with cedar and slow natural fermentation builds depth and softens harsh salt edges.

• 1.5–2 years of natural fermentation in kioke for richer aromatics
• Three-day cloth-pressing of moromi enhances mouthfeel and clarity
• Gentler, rounder finish compared with rapid, tank-fermented sauces

Will reducing sodium weaken the savory taste in cooking?

Despite 38% less sodium, the cedar-aged moromi concentrates complex amino acids and fermentation-derived flavors that maintain savory presence. You’ll notice robust umami and a pronounced aroma that supports dishes without relying solely on saltiness.

• Reduced sodium formula preserves natural umami from long fermentation
• Bright aromatics help flavor proteins and vegetables without extra salt
• Suitable for finishing, marinating, and tabletop use where balance matters

What are the most effective ways to use this soy sauce in the kitchen?

This cedar-aged soy sauce is versatile — use it to season, marinate, finish, or glaze. It pairs well with raw dishes as a dipping sauce, lifts stir-fries and sauces, and enhances braises and grilled meats with rounded savory notes.

• Sushi and sashimi dipping where aroma and clarity matter
• Marinades and glazes for steaks, chicken, and vegetables
• Stir-fries, simmered dishes, and BBQ sauces to deepen savory layers

How is this soy sauce made and what goes into it?

Crafted with time-honored technique in Saitama, the moromi is naturally fermented and aged in cedar barrels for up to two years, then wrapped in many cloth sheets and pressed slowly over three days to extract the liquid. The ingredient list is intentionally short and transparent.

• Sun-dried sea salt, whole Japanese soybeans, and wheat only
• No MSG, no additives, no alcohol preservatives, non-GMO, vegan-friendly
• Traditional cloth pressing preserves aroma and clarity

Who is this for? Home cooks, chefs, and flavor-conscious eaters who want the layered complexity of authentic kioke-aged soy sauce but with a mindful sodium profile will appreciate this product. Choose it if you want a clean-ingredient seasoning that elevates sushi, marinades, sauces, and everyday cooking while avoiding additive-heavy or tank-processed alternatives.

Ingredients

Water, Soybeans, Wheat, Salt