Inspired by Yoko’s lifelong love of fermentation and her respect for the artisans preserving Japan’s ancient food culture, this exclusive set celebrates the beauty of kioke—the wooden barrels used for brewing soy sauce for over 400 years.
Today, less than 1% of soy sauce in Japan is still made this way. Each kioke barrel is alive with microorganisms that have been nurtured for generations, creating flavors that can never be replicated. Every drop is a living connection to the brewers and families who have safeguarded this craft.
In partnership with Shokunin Shoyu, a specialty retailer that bottles regional soy sauces into 100ml portions, Yoko invites you to explore the depth and diversity of Japan’s shoyu culture. Each bottle in this trio was personally selected from breweries she visited and connected with—each one representing a story, a region, and a family’s devotion to their craft.
To Yoko, kioke culture is more than a brewing method. It’s a community of care. From the coopers who shape the barrels to the brewers who tend them, every person contributes to flavors that embody sincerity and time. She hopes that through this set, you’ll taste the individuality and living tradition of Japanese fermentation.
Inside the Set:
Nitto Jozo’s Shiro-tamari - A pale golden soy sauce with gentle umami and subtle aroma. Ideal for clear soups, egg dishes, and light dressings.
Morita Shoyu’s Marudaizu Nama Shoyu - Unpasteurized and vibrant, alive with fermentation. Perfect for sushi, sashimi, and dipping sauces.
Isegura’s Marudaizu Tamari - Smooth and rich, with deep umami from kioke fermentation. Great for hearty dishes and finishing sauces.
A beautifully designed catalog detailing each soy sauce and its origin brewery.
Each bottle embodies the heart of a region, the hands of its artisans, and the soul of Japan’s fermentation heritage.
Watch the product reel here
Inspired by Yoko’s lifelong love of fermentation and her respect for the artisans preserving Japan’s ancient food culture, this exclusive set celebrates the beauty of kioke—the wooden barrels used for brewing soy sauce for over 400 years.
Today, less than 1% of soy sauce in Japan is still made this way. Each kioke barrel is alive with microorganisms that have been nurtured for generations, creating flavors that can never be replicated. Every drop is a living connection to the brewers and families who have safeguarded this craft.
In partnership with Shokunin Shoyu, a specialty retailer that bottles regional soy sauces into 100ml portions, Yoko invites you to explore the depth and diversity of Japan’s shoyu culture. Each bottle in this trio was personally selected from breweries she visited and connected with—each one representing a story, a region, and a family’s devotion to their craft.
To Yoko, kioke culture is more than a brewing method. It’s a community of care. From the coopers who shape the barrels to the brewers who tend them, every person contributes to flavors that embody sincerity and time. She hopes that through this set, you’ll taste the individuality and living tradition of Japanese fermentation.
Inside the Set:
Nitto Jozo’s Shiro-tamari - A pale golden soy sauce with gentle umami and subtle aroma. Ideal for clear soups, egg dishes, and light dressings.
Morita Shoyu’s Marudaizu Nama Shoyu - Unpasteurized and vibrant, alive with fermentation. Perfect for sushi, sashimi, and dipping sauces.
Isegura’s Marudaizu Tamari - Smooth and rich, with deep umami from kioke fermentation. Great for hearty dishes and finishing sauces.
A beautifully designed catalog detailing each soy sauce and its origin brewery.
Each bottle embodies the heart of a region, the hands of its artisans, and the soul of Japan’s fermentation heritage.
Watch the product reel here
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