At a glance
| Japanese name | 木桶醤油 |
|---|---|
| Romaji | Kioke jōzō shōyu |
| Category | Food ingredients |
| Regions of origin | Shōdoshima (Kagawa), Chiba (Noda / Chōshi), Yuasa (Wakayama), Kyushu |
| Harvest season | Year-round (traditional fermentation 1–3 years) |
| Typical MOQ | 200–1000 L (tank batch) / 20–100 L (bottled) |
| Typical lead time | 8–16 weeks |
| Japan regulatory status | JAS standard applies (丸大豆 / 脱脂加工大豆 distinctions); natural fermentation specifications |
| Suppliers listed | 7 suppliers |
About this ingredient
Kioke-fermented soy sauce is brewed in traditional Japanese cedar barrels (kioke, 木桶), some of which are over 100 years old and carry resident microbial communities. Most modern commercial soy sauce uses stainless-steel tanks; kioke production has contracted to a small number of specialist breweries concentrated in Shōdoshima, Yuasa, and Chiba.
Regulatory status
| Japan | JAS standard applies (丸大豆 / 脱脂加工大豆 distinctions); natural fermentation specifications |
|---|---|
| EU | Food import rules; check for additive restrictions |
| United States | FDA food import rules |
| China | Verify import rules |
Japanese suppliers
Yamaroku Soy Sauce
ヤマロク醤油
Shodoshima Island, KagawaEnglish supportExport experience4-year aged kioke soy sauce; last kioke craftsman
Shodoshima Shoyu Association
小豆島醤油協同組合
Shodoshima, KagawaEst. 1901English supportExport experienceCooperative with ~1,000 traditional wooden barrels
Marukin
マルキン醤油
Shodoshima, KagawaEst. 1907Export experience300 cedar kioke barrels; ~30% of natural kioke soy sauce
Yuasa Soy Sauce
湯浅醤油
Yuasa, WakayamaExport experienceYuasa — birthplace of Japanese soy sauce
Kikkoman Corporation
キッコーマン株式会社
Noda, ChibaEnglish supportExport experienceISOLargest producer (mostly stainless steel, some marudaizu premium)
Yamasa Soy Sauce
ヤマサ醤油
ChibaEst. 1645Export experience380-year brewery; early US export history
Kamada Soy Sauce
鎌田醤油
Sakaide, KagawaEst. 1789Export experienceDashi soy sauce specialty
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Last updated: 2026-04-24