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Soy sauce, also known as “shoyu”, is one of the main flavors prominent in many Japanese dishes. It is a versatile sauce that heavily aids in seasoning and marinating foods and is even used as a dipping sauce on its own. By using genuine, high-quality Japanese shoyu, you can easily recreate authentic Japanese cuisine in your home too. We previously shared a complete guide to shoyu, which has led to many consumers becoming more interested in premium Japanese soy sauces, as well as where to purchase high-quality and genuine ones outside of Japan.
Whether you have a casual interest or a deep passion for authentic Japanese soy sauce, we’re going to share the best barrel-aged, high-quality soy sauces that are available for purchase on Japanese Taste. In this article, we’ll focus on artisan soy sauces that are made with only quality ingredients, are free of additives, AND are only processed using traditional methods.
How we decided
- Traditional Barrel AgingSauces mature slowly in wooden kioke barrels for 1 to 3 years, developing deep umami naturally.
- Pure Traditional IngredientsMade only from Japanese soybeans, wheat or none, and sea salt without additives or preservatives.
- Artisan Brewery CraftProduced by historic family-run makers using time-honored, hand-crafted fermentation methods.
- Rich Balanced FlavorEach delivers intense yet mellow taste—sweet, salty, aromatic—for cooking, dipping, or seasoning.
Daitoku Tokiarubeshi Shoyu Organic Japanese Soy Sauce
As an authentic barrel-aged koikuchi shoyu made by Daitoku Shoyu, this Tokiarubeshi organic dark soy sauce is rich in umami aroma and has a uniquely deep flavor. Daitoku Shoyu is a soy sauce brewery that strives to stick to traditional brewing methods as much as possible, in order to retain the genuineness of Japanese shoyu.
What makes this Japanese shoyu sauce remain superior is that it only contains domestically sourced soybeans, wheat, and salt that are JAS-certified. Like other genuine-aged Japanese soy sauces, this soy sauce is free of additives. The full-bodied flavor of this soy sauce only comes from the natural power of yeasts and microorganisms developed during the fermentation process.
This soy sauce is a great option for those looking for an all-purpose soy sauce for cooking and seasoning their dishes. It will enhance the flavor of any food you add it to, as well as its unique signature barrel-aged aroma.
Pros
- Rich aroma full-bodied flavor
- JAS organic Japanese ingredients
- Additive-free natural aging
Cons
- Soybean wheat allergens
Minamigura Premium 3-Year Aged Tamari Shoyu Gin Warabeuta
Barrel-aged soy sauce can also come in the form of gluten-free tamari too! Allow us to introduce you to this premium tamari sauce from Minamigura, an artisanal miso and tamari producer located in Aichi prefecture. This is a traditional tamari soy sauce made with the simple ingredients of Japanese soybeans and salt, which are slowly aged for 3 years in 145-year-old wooden kioke barrels. The result is an extremely luxurious-tasting tamari shoyu with a rich texture.
This special tamari soy sauce is only produced in limited batches because it is extracted as a by-product from the liquid that accumulates during the miso production process. Its rich flavor is also due to the fact that it is made with a higher ratio of soybeans than other shoyu, in a 1:3 ratio.
We recommend enjoying this tamari shoyu as a dipping sauce for sashimi or red meat. It is also a great shoyu to use when making pan-based sauces like teriyaki. Once you try this tamari shoyu for yourself, you’ll be amazed by how well-balanced the sweet and salty flavors are, especially mixed with the aroma of the kioke barrels.
Pros
- 3 years barrel aging
- Twice umami complex rich taste
- Gluten-free
- Non-GMO
Cons
- May saline
Teraoka Organic Shoyu Japanese Barrel Aged Soy Sauce
Teraoka’s naturally fermented soy sauce is made with organic and domestically produced soybeans and wheat and is carefully processed in an organic-certified traditional brewery. This soy sauce has an aromatic aftertaste and is full of natural ingredients that have been fermented by skilled soy sauce artisans.
A mellow taste and the aroma of the wooden vat used for fermentation prevent this shoyu from being too sharp in taste. This authentically fermented shoyu pairs excellently with sashimi, chilled tofu, and grilled fish. It can even be a great secret ingredient for ramen broth or nabemono (Japanese hot pot).
Pros
- 3-year cedar barrel rich umami
- Organic
- No preservatives & alcohol
Cons
- May salty
Adachi Jozo Koikuchi Shoyu Japanese Organic Soy Sauce
Another koikuchi shoyu option, but this time from Adachi Jozo, a certified organic brewery located in the Hyogo Prefecture. Those who are a fan of purchasing natural products should definitely check out this organic dark soy sauce.
This organic koikuchi shoyu from Adachi lives up to that sentiment. Containing only the simple ingredients of domestically produced organic soybeans, organic wheat, and sea salt local to Ako city, Adachi has ensured that these ingredients are carefully matured together to create the most flavorful and well-rounded product. Adachi allows their koikuchi shoyu to ferment in historic wooden barrels for over one year before bottling and selling it to consumers.
Flavorwise, this soy sauce is rich in natural umami flavor which remains intense even when diluted with water. It is a flavorful soy sauce thats depth can be highlighted in even small amounts. Therefore, a little goes a long way.
Pros
- Rich umami
- No preservatives
- Organic local soybeans wheat
Cons
- Soybean wheat allergens
Takesan Kishibori Shoyu Premium Japanese Soy Sauce
Starting out with a premium shoyu from Takesan Kishibori, this traditionally brewed soy sauce is a must-have soy sauce for those who often cook Japanese cuisine at home. The carefully selected whole soybeans, wheat, and solar salt are combined together and are fermented in a cedar barrel for more than one year. Since this product is the freshly squeezed liquid of moromi (immature soy sauce), it has a beautiful amber color that is lighter in hue than ordinary koikuchi soy sauces. The sweet aroma of wheat and the mellow scent of the wooden vat give this shoyu a unique aroma and tons of flavor. In short, this shoyu has a complex flavor and refined aftertaste.
This product has consistently gained 5-star reviews from many Japanese Taste customers who simply can’t get enough of its flavor. Some of them also commented that this soy sauce boosts the flavor of wagyu beef, or that it can be a great ingredient to add to gyoza dipping sauce and oyakodon (Japanese chicken and egg rice bowl).
Pros
- Intense aroma deep color
- Unpasteurized 3 natural ingredients
- Balanced
Cons
- Sharp initial strong bite
Ishimago Saishikomi Shoyu 2-Year Aged Natural Brewed Soy Sauce
Since 1855, Ishimago has honed the art of soy sauce brewing, producing exceptional sauces that reflect their deep expertise. Their soy sauces are aged in wooden barrels and structures, where the unique strains of yeast and living fermentation bacteria residing in the wood contribute to flavor profiles that are impossible to replicate elsewhere.
Using locally sourced ingredients and time-honored techniques, they craft shoyu by hand, then allow it to age for over two years. As this is a Saishikomi Shoyu, also known as double-brewed soy sauce, the traditionally brewed soy sauce is taken and combined again with local wheat and soybeans, and re-brewed. The lengthy brewing process, and extended aging, results in a soy sauce with a deep, robust flavor, perfect for complementing sashimi, beef, and other rich dishes.
Pros
- 2 years barrel aging
- Extra rich pleasant aftertaste
- No synthetic additives
Cons
- Soybean wheat allergens
Yamato Hishio Raw Soy Sauce
When it was revealed that many chefs from 3-star establishments around the world give their patronage to this Yamato Hishio shoyu, many core fans of Japanese cuisine sought out this product by searching in stores or on the web for it. You can bet that yes, this is an amazing shoyu.
Raw soy sauce, or nama shoyu (sometimes pronounced as nama jyoyu), is a soy sauce that is processed without heat sterilization. This gives the shoyu an extra-mellow flavor that preheated soy sauces do not have. You don’t have to worry about the hygienic aspect because the soy sauce is filtered using a special microfilter that effectively removes any impurities without disrupting its original taste. Yamato Hishio shoyu also contains natural enzymes, which actively help your body’s digestive system keep moving.
Pros
- Double aged for smoothness
- Mellow aroma mild fresh taste
- Well-balanced
Cons
- Soybean wheat allergens
Daitoku Aged Saishikomi Shoyu Double Brewed Non-GMO Soy Sauce
Daitoku Aged Saishikomi Shoyu Double Brewed Non-GMO Soy Sauce is a super rich soy sauce that promises and delivers the ultimate flavor. This saishikomi (twice-brewed) soy sauce is created by long-term aging using traditional methods and quality Japanese ingredients, balancing everything to create a flavor that is intense, yet mellow and not overbearing. The process involves a second long aging period, which rounds out the edges and makes it incredibly well-rounded.
This sauce blends a strong shoyu flavor and intense punch of umami, with a perfect sweetness and mild saltiness. It is created with domestic soybeans, domestic wheat, and Sakito Island's Japan Sea Salt, with no added preservatives or chemical seasonings. This natural soy sauce is a must for all Japanese food lovers. Ideal for using as a seasoning for grilled meats and seafood, or as a rich dipping sauce for sashimi and gyoza dumplings.
Pros
- Second ferment super mellow
- No chemical preservatives
- Traditional quality ingredients
Cons
- Small 200ml size
Nagara Tamari Shoyu Gluten-Free Barrel Aged Tamari Soy Sauce
Nagara Tamari Shoyu is a premium, gluten-free soy sauce crafted by Yamakawa, a renowned soy sauce maker from Gifu Prefecture, Japan.
Yamakawa employs a unique brewing method called "tosui-shikomi," where soybeans and koji are mixed with pure, clear stream water sourced from the famous Nagara River. This special water imparts a fresh, clean taste that enhances the overall flavor profile of the tamari.
Made with only the highest quality ingredients, including domestic soybeans, salt, and koji, Nagara Tamari Shoyu offers a rich, deep umami flavor. The soybeans are carefully selected from Gifu Prefecture, ensuring a robust taste that is both authentic and versatile.
Unlike traditional soy sauces, this tamari is free from wheat, making it the perfect choice for individuals with gluten sensitivities or allergies.
Pros
- 100% natural domestic beans
- Deeper flavor
- Gluten-free
Cons
- Soybean allergen caution
Denemon Tamari Sauce 3-Year Barrel Aged Gluten-Free Soy Sauce
Denemon's tamari shoyu is rich, deep, and perfectly balanced, offering a unique combination of saltiness and sweetness that’s stronger than typical soy sauces. Its thick, velvety texture makes it perfect for dipping, allowing it to cling to your food, whether it’s red meat, sushi, or grilled vegetables. The subtle sweetness and umami-packed flavor elevate any dish, and it’s particularly excellent for creating homemade teriyaki glaze.
Made by Ito Shoten, a miso producer with a history dating back to the Edo period in Taketoyo town, Aichi Prefecture, this tamari shoyu is crafted using specially selected domestic soybeans, high-quality sun-dried salt, and koji. The tamari undergoes a three-year fermentation process in cedar barrels, which gives it its distinctive, less salty taste compared to traditional soy sauces.
Since it’s also wheat-free, it’s an ideal choice for anyone following a gluten-free diet or with gluten intolerance.
Pros
- 3-year cedar rich deep
- Gluten-free
- No additives
- Thicker balanced sweetness
Cons
- Soybean potential allergen
Have you tried any of these barrel-aged soy sauces yet? If not, which barrel-aged soy sauce piqued your interest the most? Let us know down below in the comments.
