There are many artisan-made shoyu (Japanese soy sauce) producers and many artisan-made products made all across Japan.

The finest and most unique shoyu soy sauce for sale are produced by small, family-run shoyu breweries that use quality ingredients and traditional, labor-intensive production methods. Real shoyu takes time.

Like a fine wine or a traditional balsamic, aged shoyu is truly special.

Soy sauce, known as shoyu in Japan, has a long history that dates back over 2,500 years, originating in ancient China. It began as a fermented paste made from soybeans and grains, which was used as a seasoning.

The practice of fermenting soybeans spread to Japan around the 6th century CE, where it evolved into a more refined condiment called shoyu.

By the early 17th century, soy sauce production became more widespread in Japan, with different regions creating their own variations. In the 19th century, industrialization allowed for the mass production of soy sauce, making it more available to a global market.

Timeline of Soy Sauce (Shoyu) History:
2,500+ years ago - Origins in China: The history of soy sauce begins in ancient China, where it is believed to have originated as a fermented condiment. The precursor to soy sauce, a paste called jiàng yóu (酱油), was made by fermenting soybeans and grains. This process of fermentation laid the foundation for what would later become soy sauce.

Around 500 CE - Spread to Japan: Soy sauce made its way to Japan, where it was adapted and refined. The Japanese version, known as shoyu (醤油), became distinct from its Chinese predecessors due to different brewing methods, ingredients (including the addition of wheat), and flavor profiles. Shoyu became a key ingredient in Japanese cooking.

Early 17th Century - Commercial Production in Japan: By the early 17th century, soy sauce production became more widespread in Japan. Various regional styles of soy sauce emerged, such as koikuchi (dark soy sauce) and usukuchi (light soy sauce). It was also during this time that soy sauce began to be produced in larger quantities for trade, which helped its spread across East Asia.

19th Century - Industrialization: In the 19th century, the industrial production of soy sauce began in Japan. New fermentation techniques and mass production made soy sauce more accessible.

This shift allowed soy sauce to be exported to other countries, including Taiwan (where it is called jiàng yóu or 酱油) and the Philippines (where it is known as toyo). These countries began integrating soy sauce into their local cuisines. Soy sauce also spread to Indonesia, where it is called kecap in the Malay language (which also refers to other fermented sauces).

20th Century - Global Spread: Soy sauce spread further beyond Asia in the 20th century, particularly after World War II, as Japanese cuisine gained popularity internationally.

Soy sauce became a staple ingredient in kitchens worldwide, being used not only in traditional Asian dishes but also in various international cuisines. The popularity of soy sauce also spread to countries like Taiwan, the Philippines, and Indonesia, where it became an integral part of their culinary traditions, used in everything from stir-fries to marinades and sauces.