YAMASAN KYOTO UJISoy 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

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

Lovely taste, the bottle design is definitely high-end and screams great value for money. The bottle size is nice too, easy to pour and use. Lovely colour when it comes to the sauce and the quality and texture is also nothing to complain about - all in all, very happy!

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.

For those used to the soy sauce bought in supermarkets, this is a totally different experience. It's a beautiful golden colour, rich in flavour and scent but also incredibly light.I have spent a lot of time in Japan / Kyoto and I do personally prefer this light version, although it wasn't as commonly used as I thought. However, it depends on what you eat it with. This light amber soy is generally best with fish, something I don't eat, so possibly I was just visiting the wrong places.This is a wonderful flavour experience - I personally like using it to make sweet soy marinades. At the current retail price of nearly £20, it does seem a bit wasteful for an ingredient that's good on its own.I do know it's imported and that cost comes at a premium, but it's about 4x the price my partner in Japan pays, so I probably would only get this here for special occasions.