Bluegrass Soy Sauce: Beyond the Bourbon Barrel
Brewed the Japanese way, aged in what bourbon left behind. Matt Jamie was…
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Yugeta Shoyu: Where The Place Is the Main Ingredient
Yohichi Yugeta wants you to think about soy sauce the way you think…
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Shirotamari: Nitto Jozo’s Soy Sauce That Isn’t
No soybeans. No dark color. No resemblance to the soy sauce most people…
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YAMASAN’s Double Brewed Soy Sauce: 1,000 Days in Every Drop
There’s a small brewery in Tatsuno City, Hyogo Prefecture, called Suehiro Shoyu. It…
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Inside Yasuo Yamamoto’s Living Soy Sauce Brewery
Yasuo Yamamoto will be the first to tell you that humans don’t make…
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San-J’s Tamari: Eight Generations, One Recipe
Most soy sauce on an American grocery shelf is brewed from roughly equal…
