YAMASAN KYOTO UJI Soy Sauce White Traditionally Brewed 100 Years History 360ml

Stop buying cheap, factory made soy. Buy this and you won't regret it!!

Excellent condiment to white sauces & dressings adding a delecate umami taste without changing their colour . Love it !

I liked It though you have to keep it in refrigerator to keep better unlike the other dark soy sauce but all in all I like it

I can never go back to using the mass manufactured stuff.The difference is crazy great.This is a game changer for me.

This is really a beautiful soy sauce - it is smooth and clean and it really enhances food. It is like comparing malt vinegar to Balsamic - it is just so so much better. It is expensive but worth it. It makes stir fries, seafood and Asian slaws more light and delicious - you can taste the ingredients rather than the heavy sticky sauces. We love it.

Not sure this lived up to the build-up or maybe my expectations were too high? I use Tamari and/or Shoyu sauces (also Miso) in lots of dishes as a seasoning instead of salt because they add so much umami and enhance flavours so much. This White Soy Sauce doesn’t offer nearly as much umami yumminess and mostly it just adds salt - lots of it. It’s much saltier than darker brewed soy sauces and as a seasoning just is nowhere near as effective as a good Shoyu.That said, as a dip or garnish it’s much better and some people, especially those with salt-craving palates, might prefer it. It’s certainly much better than most supermarket Soy sauces which are generally pretty awful, but then it would have to be for the price. Of course, in the end it depends what you want it for and what your tastes are and it’s nice enough, but for me it's far too salty and a bit meh.

I've found it hard to get *really* good soy sauce in the UK, even in specialist shops, so this is a real treat. It's a richly flavoured sauce with a much more rounded quality than cheaper soy sauces.If you are after white soy sauce, you'll know that this isn't really a one-to-one replacement for dark soy sauces - it's less suitable for dipping, but ideal for adding subtle flavour to dishes where you want the flavour and colour of the ingredients to shine through - Suimono (clear soups) especially, but also the broth for Udon noodles, Chawanmushi (steamed egg custard), japanese-style omlette, or Takikomi Gohan, where rice is cooked with a range of ingredients. It does also work nicely on stir-fried vegetables, though!It is saltier than regular soy sauce, contrary to some reviewers, and has a slightly wheaty flavour. It pays to be sparing, because of the saltiness - it's easy to end up over-salting with this.It's initially harder to judge for flavour than a dark soy sauce (or than a western oil or vinegar) since it's meant to add subtly to a larger effect - you can't just dip stuff in it to get the full flavour. But the dishes I used it for - broths, vegetables, etc - all came out with a gentle but subtly richer flavour that was delightful.At the current price (£19.99) this is not cheap, but if you want good white soy sauce then you know what you are after and are willing to pay for it!

I’m a big fan of Asian cooking. We are a family of 5 and we eat a lot of Chinese, Thai and Japanese home cooking.A lot of the recipes we use call for Soy Sauce and until I’d tried this one I hadn’t realised what impact this gives to our dishes. We have always bought the cheapest one as we go through so much and it was always hidden by the other strong flavours in the dish.When we tried this one we noticed a difference in taste quality straight away. This made it taste so much better and we always choose this one now.I will be stocking the cupboard with it. Thoroughly recommend!