Yamakawa Jozo: all the flavour of soy, free of gluten
Kanako Yamakawa (left) and Akio Yamakawa (right), representing the 4th and 3rd generations of brewers. Source: Yamakawa Jozo.
Founded in 1943 at the height of the food shortage, Yamakawa Jozo is a Japanese company specializing in the traditional production of tamari soy sauce and soy miso. Located in Gifu, the brewery perpetuates artisanal methods using wooden barrels for fermentation, a rare process that now accounts for just 1% of Japan's national soy sauce production.
The water used for brewing comes exclusively from the groundwater of the Nagara River, renowned for its purity. The natural fermentation and maturation of tamari soy sauce takes over two years, allowing it to develop incomparable aromatic richness and depth of flavor.
Yamakawa Jozo's flagship product is Nagara tamari soy sauce, a gluten-free soy sauce made from whole soybeans grown in Gifu prefecture. Unlike the majority of tamari brewed in Japan, this one is made without any wheat, which gives it its gluten-free properties and deep, bewitching umami.
The company is run by the third generation, Akio Yamakawa, with his daughter Kanako Yamakawa representing the fourth generation. Together, they are committed to preserving and passing on traditional brewing techniques while innovating to meet contemporary tastes.
Yamakawa Jozo welcomes visitors wishing to discover how barrel-aged soy sauce is made. The company also offers original condiment productions in collaboration with local restaurants, offering small-scale production, a rare practice in the industry.
