The true, rich taste of soy sauce aged in KIOKE (wooden barrels). Soy sauce is aged like fine wine and whiskey. Each brewer's microbial terroir of active cultures is unique, resulting in distinctive flavors and aromas. KIOKE SHOYU perpetuates traditional production methods. A truly premium soy sauce.
「子や孫の世代に、木桶仕込みの本物の醤油を伝え残す」。
全国29の蔵元が協力し、世界に木桶醤油を広めていくプロジェクトです。ぜひ一緒に盛り上げて頂けたら幸いです。
website：kioke.jp/
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Looks amazing 😀
thank you for the message😁
地域と共に生きるお姿が素晴らしいですね。
メッセージありがとうございます。蔵人と地元の人たちの数世代にわたる繋がりや積み重ねが、郷土の味を作っていくこと撮影していて実感しました。配達文化はとても美しく尊い営み（味が形成されていく上でも）だと思います！
God bless! Fantástic work! ❤
I love these videos so much, they are just beautiful. Thank you for them!
Thank you for your warm message. Your message will encourage our creation.
「メンマ最高職人賞」受賞おめでとうございます。
I love the ramen video series ( I own a shop in the US). Wish I could get better shoyu for my tare
醤油がおいしいと全然違うなあと思います。調味料にこだわりがあるお店だとそれだけで食べに行きたくなります。
I love these stories so much and am getting prepped to make my own ramen this week with my first bottle of 4 year barrel aged shoyu!
I just got my second bottle of Yugeta Shoyu. Thank you for making such a Oishi Shoyu.
Do it with your all your heart, intelligence, respect and love!
片上さん、めっちゃカッコいいわ
ありがとうございます('◇')ゞ
I love how much love and passion so many people are putting into crafting every part of the process.
This is absolutely fascinating, I am getting lost in the rich tradition of this beautiful craft.
This is such an amazing story to tell that should be wider known than it is. And the story of why Hiromi chose a life of shoyu making was very heartwarming.
I just received some Adachi Jozo organic miso paste as well as a bottle of my favorite Kishibori Shoyu. I tried the miso straight from the container and it's delicious! Now I need to try Adachi Shoyu and compare. It's worth looking for traditionally made products - great care goes into preserving the techniques and the "living history" (especially in the case of fermentation) to make these things. Many Americans aren't familiar with traditional methods like this for our traditional products (a true Appalachian traditionally cured ham for example), and of course don't know about things like this from Japan or other cultures. Seeing and hearing the people who carry on the tradition and knowing the care put into makes it taste even better, if that's possible.
Muchas gracias por compartir el video...excelente
I just ordered a bottle, I can't wait to try it!
I love supporting these kinds of businesses. I’m about to order my second bottle of Yamaroku Shoyu, it’s the best I’ve ever tasted ❤
I think his son has the perfect opportunity to create a great KZread channel through the family business. People would love to see more about this.
I agree, it would be such a waste to see this craft disappear. He would honor his family if he could make a channel about this.
We're glad you're using our soy sauce! Thank you!
I enjoy this soy sauce. Will you please tell me what the wrapping paper is called? It's very nice.
It is called 'washi', traditional Japanese hand-made paper existing since ancient times.
After these 4 episodes of your documentary, I feel that when I ever will visit Japan (and I hope I will), I have to visit a soy sauce brewery using Kioke.
If you ever have a chance to visit us, please don't hesitate to contact us via the link below so we can organize a brewery tour! kioke.jp/en_business
Hiya! I only use Kioke Shoyu now. What fantastic umami!
Hands down! I bought the CRANE soy sauce aged 4 years old which is the most fancier version. The rebrewery method! It tastes phenomenal! I paid a premium price for it… I paid 75 dollars Canadian. I knew beforehand it was a markup price but I didn’t mind paying that much for one single bottle! I like supporting old traditional craftsmanship and small family business as well!
I used your delicious soy sauce for the first time today and wow---- Oishi!!!!😊
Good product
Thanks for the message！！
Interesting to see the old craft just surviving. My craft was boatbuilding (wood). Wooden boats were replaced by fibreglass boats back then. I hope that barrel making and soy sauce brewing will survive.
😊😅poi Drhges🤴😁🧡🧡👸🐴🐴🐴🐴👼🧛🤶🌜🌜🤶🧛🧛🧛👸🦸♀️🦸♀️🌝🌝🤴🤴🐮🐮🐴👸👸👸💂🦸♀️🚗🇹🇩😀🇹🇩😀🧡🧡🧡👸🇹🇩🇹🇩🇹🇩🧝🌝👮🏾♀️👮🏾♀️🌝🤵🌝🌝🦹💜🤍🧞👮🏾♀️🧞👮🏾♀️💜💜🧞🧞🖤❤️🤍💜zfuyyhvxs wto😮😮😢😮😮ujn kon 😅😮n😊😅😮l😢😂❤❤😂🎉😢😮 pp😊😊
Takuanさん、メッセージありがとうございます。木造船の技術は日本でもほとんど目にすることがなくなりましたが、人間と木の関係やその技術は非常に美しく根源的なものだと思います。木桶の醸造文化を後世に伝えていけるよう頑張って参りますので、これからも応援お願いします。
I recently came across your company after watching a Business Insider short, covering the traditional process of developing soy sauce. Naturally I had to purchase and it came in literally today. I am very excited to have the opportunity to try something so rich in history, tradition, and craft. Thank you for sharing this with the world. Much love from America.
作品を拝見させて頂きました。 本当に美しい作品で、感動致しました✨ 木桶職人の方が先祖代々、人生をかけて受け継がれて来た文化が、食として、家族の中に自然と溶け込んでいて。 家族もまた、命が繋れていく。 日本の文化って、本当に奥深くて、浄らかだと感じました。 あと途中から、お醤油自体が意志を持った個体の様に見えてきて。 なんだか細胞が存在しているようで、人間で言う、DNAが繋がっていくような。 不思議な感覚になりました。 素晴らしい作品を拝見出来て、嬉しく思います🌸 これからも、日本にとってなくてはならない、素晴らしいお醤油をよろしくお願い致します🙏✨✨✨
随分前に取材させていただき、その後FBなどでご活躍、ご発展している姿を見させていただいております。良い醤油をこれからも、お願いいたします。