Through four centuries, YAMASA Corporation has continuously manufactured the finest quality soy sauce available to meet the tastes of our customers both then and now. As we approach our fourth century, we pledge to maintain this tradition of product excellence and value.
Gihei Hamaguchi, founder of YAMASA Corporation began producing soy sauce in Choshi, Chiba prefecture. With its humid climate, cool summers and warm winters, It is the perfect location for producing great tasting soy sauce. Since then, we have continued to produce the very best soy sauce using state-of-the-art technology and traditional brewing methods that remain unchanged since 1645.
The Japanese character 「上 」 means our soy sauce was appointed the best grade possible by the Tokugawa Shogunate for quality in 1864.
In addition, we were chosen to be purveyors to the imperial household in 1895, further establishing the brand as manufacturer’s of the highest quality soy sauce.
Yamasa's R&D team continuously incorporate new ideas into product development. In 2014, Yamasa's "Drop of Freshness" was awarded the Silver Award at SIAL for its breakthrough package designed to block air from coming in. This innovation prevents our soy sauce from becoming oxidized in the packet, and instead helps retain its ruby red color, the true mark of delicious soy sauce.
Soy sauce is indispensable to Japanese cuisine in which its aroma, flavour and color plays an important role in the execution of every dish. It is for the superiority of these characteristics that the majority of master chefs at upscale Japanese restaurants have picked Yamasa soy sauce as their soy sauce of choice.
Our soy sauce helps bring life to, and not mask, the inherent flavours of each ingredient.
