Yamasa
Yamasa was found in 1645 in Japan.
Gihei Hamaguchi, the founder of the YAMASA Corporation, decided to start producing soy sauce in the Choschi, Chiba prefecture.
Yamasa produces the very best soy sauce in state-of-the-art plant, but brewing processes remain the same as in 1645. Yamasa soy sauce has been preferred among the majority of high-end Japanese restaurants, sushi, and kabayaki-eel restaurants.
The difference between soy sauce manufacturers is in different kinds of Koji mold. Yamasa uses a unique strain of mold called Yamasa Aspergillus that is nurtured over hundreds of years, since the Edo era. It produces a particular color, flavor, and aroma, and ultimately, a unique taste that cannot be imitated.
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