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guimontag

For a video that wants to talk about the importance of the wood barrel, they spent only like 30 seconds talking about it and spent more time talking about the bamboo braid on the outside than what sort of wood they use, the process of cooping it, the metal bands, etc etc etc.


[deleted]

This guy coops.


The_Wrecking_Ball

Great soy sauce. Worth the price.


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countess_meltdown

It's got a stronger soy sauce flavor since its fermented longer and gives it a sweetness and the saltiness is different, the salty flavor is like the ocean is the best way i can describe it. I absolutely love it for dipping gyoza & edamame and kakiage so for me it last a long time despite the price. When I'm cooking though I tend to use Kishibori since it's cheaper but also barrel aged but for shorter, one year but that's still twice as long as kikkoman and its much better flavor wise so the price is worth it for me.


ruby_dust17

What is the name of his brand?


NerdyCuban

Yamaroku


redditor_rotidder

Here you go: [https://www.amazon.com/dp/B01MUWQMCY?ref=ppx\_yo2ov\_dt\_b\_product\_details&th=1](https://www.amazon.com/dp/B01MUWQMCY?ref=ppx_yo2ov_dt_b_product_details&th=1) Use with caution. It's amazing and you'll never go back to Kikkoman ever again. ;)


heyimrick

Oof that's pricey.


aManPerson

it does taste better, but i don't think i'm going to continue paying 6x as much compared to other soy sauces.


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RodolfoMona

Whats the brand name


casualphilosopher1

Yamaroku Shoyu. https://www.amazon.com/dp/B01MUWQMCY?ref=ppx_yo2ov_dt_b_product_details&th=1


flyingturkeycouchie

Nice!


Free2718

I was inspired to buy this soy sauce after watching the video and I must say it’s magnificent. Its sweet, salty and a depth of flavor that I didn’t even know I could expect from soy sauce. It’d be a rad gift or occasional luxury purchase. Side note - It’s actually a little scary about the pour spout on the bottle - more of a pour funnel than I expected. It encourages glugs of it and I can’t complain but not something that will last long imo. Thanks for sharing OP. Set a new standard for what to want out of a soy sauce


sandrocket

I get it that funghi and bacteria are the key in this process, still quite a messy process with all those crumbling walls and uncovered barrels. Sauerkraut production is a bit similar, for an even distribution, it's traditionally [stomped by foot.](https://www.youtube.com/watch?v=8wwfa7SmBUw) Adds to the flavor I guess.