YAMASAN KYOTO UJI Smoked Neoteric Soy Sauce 12.1 fl oz — 500‑Day Aged, Oak & Sakura Wood‑Smoked Koikuchi

YAMASAN KYOTO UJI Smoked Neoteric Soy Sauce is an artisan, naturally smoked Koikuchi shoyu aged over 500 days to deliver a deep, smoky umami finish in a 12.1 fl oz bottle.

Hand-brewed in Tatsuno, Japan, this smoked soy sauce combines time-honored fermentation with a slow smoking process using oak, beech and sakura woods. Crafted from whole Japanese soybeans, non-GMO wheat, sun-dried sea salt and pure Ibo River water, the result is an additive-free condiment with layered depth, balanced saltiness and a refined smoky aroma. The bottle is intended for cooks who want to add a subtle, elegant smoke note to both everyday dishes and gourmet preparations.

How is this soy sauce smoked and aged?

Instead of artificial smoke flavoring, the shoyu undergoes an 8–9 hour slow smoke over a blend of oak, beech and sakura woods to impart a natural smokiness. Prior to smoking, the soy sauce is fermented and matured through natural koji and momori techniques for more than 500 days, allowing complex umami and aroma to develop.

• 8–9 hours of natural wood smoking using oak, beech and sakura.
• Over 500 days (six seasons) of natural fermentation and aging.
• Traditional koji and momori methods for layered flavor development.

What flavor does YAMASAN KYOTO UJI Smoked Neoteric Soy Sauce add to food?

The taste profile combines classic Koikuchi richness with a rounded, elegant smoke note and sustained umami backbone. It enhances grilled proteins, cheeses and dressings without overpowering delicate ingredients, adding savory depth and a finished aromatic lift.

• Deep, savory umami from extended fermentation.
• Balanced smoky aroma—pronounced yet refined.
• Complements olive oil, grilled foods, cheeses and charcuterie.

How should I use it in the kitchen for best results?

A little goes a long way: use measured drops or a light drizzle to finish dishes, blend into marinades for grilled items, or whisk with oil for smoky vinaigrettes. Because it’s naturally brewed and aged, it pairs particularly well with fatty or charred flavors where smoke and umami amplify the overall profile.

• Finish steaks, fish, and roasted vegetables with a few drops.
• Fold into sauces, marinades and vinaigrettes for smoky depth.
• Serve on cheese boards or charcuterie for an aromatic accent.

What makes this product authentic and additive-free?

This shoyu is produced by craftsmen using century-old techniques in Tatsuno, leveraging local climate and pure Ibo River water. Ingredients are simple and natural—whole soybeans, Non-GMO wheat, sun-dried sea salt—with no artificial smoke, colorants or chemical additives.

• Non-GMO wheat and Japanese whole soybeans.
• 100% sun-dried sea salt and natural water source from Ibo River.
• Traditional, labor-intensive brewing passed down across generations.

Who is this for? Home cooks, professional chefs and food lovers seeking an artisanal smoked soy sauce will value this bottle. It’s ideal for anyone wanting to elevate weeknight meals, add a gourmet touch to grilling and pairing, or give a thoughtful culinary gift that emphasizes natural fermentation, provenance, and handcrafted Japanese technique.

Ingredients

Soybean(Non-GMO), Wheat(Non-GMO), Sun-dried Sea Salt