/ck/ - Food & Cooking

Yamaroku is the shit. Kioke (giant barrel) naturally fermented for four years. It's crazy deep and strong... But it's also really pricey outside of Japan. It's fairly pricey in Japan, too, relatively speaking.

Yamaroku, bitches.

Yamaroku, bitches.

If you want the real thing, this is it. Naturally fermented over for years in giant inoculated wooden barrels.

Yamaroku 4 year, naturally fermented. There is none better.

This is the stuff. Naturally fermented for 4 years in giant koji inoculated wooden barrels/vats. It's how soy sauce was made before the industrialization push toward stainless steel after the war. There are very few people left who even know how to repair the old school vats (the last one was sold about 70 years ago) so the company sent their team to go learn from the old masters before the techniques were lost to history. Fucking glorious stuff. The absolute best by a wide margin, no hyperbole.