Since 1923, Yugeta Shoyu has been crafting soy sauce in Tawame, Saitama Prefecture. Fourth generation owner Mr. Yohichi Yugeta brews this soy sauce with traditional methods and uses Japan-grown wheat and soybeans.

This soy sauce is double-brewed, resulting in soy sauce that is more viscous, richer in flavor, and less salty than regular soy sauce. It was aged in cedar barrels (kioke) for a more distinct flavor. It's perfect as a dipping sauce and even tastes great on ice-cream.

We had the opportunity to talk to the founder of Japanese Pantry—learn more about their craftsmanship and story on our blog here.