The Soy Sauce Manufacturing Company
Since 1645, company founder Gihei Hamaguchi began brewing soy sauce in Choshi, Japan, under the YAMASA name. Following centuries of traditional brewing practices, soy sauce production was extensively mechanized; and today the versatile condiment is receiving an ever-increasing popularity.
YAMASA began exports of soy sauce to the U.S. in 1886. Demand for the product has steadily grown and in June 1992, YAMASA incorporated a USA division in Salem, OR, making a memorable page in YAMASA's history and establishing a U.S. production and distribution facility.
Oregon's moderate climate, humidity, and quality water are instrumental in brewing of soy sauce, environmentally assisting the required fermentation process that produces a mellow distinctive taste. The product is made by naturally brewing up to six months utilizing the finest soybeans, wheat and sea salt. In this state-of-the-art plant in Salem, OR, raw material handling is automated, but the brewing process remains the same as it was over 370 years ago.
Brands: YAMASA soy sauce