YAMASAN KYOTO UJI Double-Brewed Soy Sauce — 1000+ Days Aged, 12.1 fl oz, Intense Umami

YAMASAN KYOTO UJI Double Brewed Soy Sauce is an artisanal, double-brewed soy condiment aged over 1,000 days for intense umami and rich flavor.

This premium Japanese soy sauce is produced in the Tatsuno region using traditional double-brewing techniques and natural aging. Crafted from non-GMO soybeans and wheat, sun-dried sea salt, and pure local water, it offers a layered, savory profile that deepens dishes without additives or MSG. Use it as a finishing drizzle, a dipping sauce for sushi and sashimi, or a flavor booster in marinades and dressings.

How does double brewing change the taste?

Double brewing means the sauce goes through two separate fermentation cycles using fresh ingredients each time. That method concentrates amino acids and aromas, producing a more complex, longer-lasting umami presence than single-brew sauces.

• Twice the ingredients and fermentation for deeper savory notes
• Richer aroma and mouthfeel compared with standard soy sauces
• Better balance between salty, sweet, and roasted wheat undertones

Why does 1,000+ days of aging matter?

Extended barrel aging lets subtle enzymatic reactions and slow oxidation build layers of flavor that younger sauces lack. Over twelve full seasons the profile matures into rounded, savory complexity, giving finished dishes a refined depth.

• More nuanced umami from prolonged natural aging
• Stable, mellowed saltiness and developed aromatic notes
• No artificial aging—time and environment do the work

What traditional methods and ingredients are used?

Craftsmen in Tatsuno follow century-old practices: small-batch brewing, seasonal timing, and natural fermentation without heavy machinery. The ingredient list is intentionally simple—soybeans, wheat, salt, and water—sourced and handled to highlight purity and terroir.

• Non-GMO Japanese soybeans and wheat selected annually
• Sun-dried sea salt and soft Ibo River water for clarity
• Hand-tended barrels and seasonal craftsmanship for authenticity

How should I use this soy sauce in everyday cooking?

Because of its concentrated umami, a little goes a long way—use it as a finishing touch rather than a heavy cooking salt. It elevates simple plates like eggs, rice, grilled vegetables, and seafood, and works beautifully in dressings, glazes, and dipping bowls for sushi.

• Finish grilled meats or vegetables with a light drizzle for depth
• Mix into vinaigrettes or marinades for umami-rich balance
• Serve alongside sashimi or sushi as an elegant dipping sauce

Who is this for? Home cooks, professional chefs, and food lovers seeking a true artisan soy sauce will appreciate YAMASAN KYOTO UJI’s careful craftsmanship. If you want a high-quality, additive-free condiment that brings layered umami and historical Japanese technique to your kitchen—whether for everyday meals, special occasions, or gifting—this double-brewed, 1,000-day aged soy sauce offers an authentic, versatile flavor upgrade.

Ingredients

Soybeans, Wheat, Salt, Water