5 Best Japanese Soy Sauces Better Than Yamaroku Tsurubishio

Yamaroku Tsurubishio has become an overwhelmingly recognized Japanese soy sauce, largely due to a viral Business Insider video with over 8.6 million views and an American Reddit post calling this shoyu "life-changing."

But does it truly live up to the hype?

In our honest opinion here at Japanese Taste, we believe that several lesser-known soy sauces surpass Yamaroku in key aspects such as the use of high-quality ingredients, more complex flavor profiles, and strict adherence to gluten-free and organic JAS standards.

So, if you’re looking to explore beyond Tsurubishio, our top 5 picks set the standard for exceptional soy sauce, offering regional flavors from across Japan. And the best part? They’re way more affordable!

1. Teraoka Organic Shoyu Japanese Barrel-Aged Soy Sauce

Teraoka, established in 1887 in Fukuyama City, Hiroshima Prefecture, Japan, is a premium soy sauce brand known for its JAS-certified organic craftsmanship and deep-rooted tradition. For over 130 years, Teraoka has perfected slow fermentation, aging its flagship Cedar Barrel Aged Organic Shoyu for three years to create a rich, mellow umami flavor.

Unlike mass-produced soy sauces, Teraoka prioritizes organic, locally sourced ingredients, growing its own soybeans and wheat to ensure purity. As a JAS (Japanese Agricultural Standard) certified brand, Teraoka adheres to strict regulations, using no pesticides, artificial additives, or GMOs.

Fukuyama’s mild climate provides the ideal environment for stable, natural fermentation, enhancing flavor complexity. By blending traditional brewing techniques with modern innovation, Teraoka maintains its legacy of excellence.

Perfect for: Enhancing the natural umami of any dish, such as sashimi, cold tofu, grilled fish, steaks, and as a seasoning for soups, stews, or sauces.

2. Minamigura Warabeuta Tamari Shoyu Rich 3-Year Barrel Aged Gluten-Free Soy Sauce 200ml

For over 145 years, Minamigura has been crafting miso paste and tamari soy sauce using time-honored techniques, aging their products in the same cedar barrels since 1872. Minamigura’s tamari is made with simple, premium ingredients: non-GMO Japanese soybeans and traditionally harvested Japanese domestic salt, resulting in a rich, deeply umami flavor that’s twice as concentrated as regular soy sauces.

Aged for three years, this gluten-free tamari shoyu is produced in small batches as a natural by-product of miso fermentation, ensuring an unparalleled depth of taste and texture. Gin Warabeuta tamari boasts a 1:3 water-to-soybean ratio, creating a thick, luxurious consistency and an intense umami-packed flavor that stands above ordinary soy sauces.

Minamigura preserves the essence of Japanese craftsmanship, offering an authentic taste of heritage with every drop.

Perfect for: A condiment, dipping sauce, or a flavorful base for dressings, sauces, and glazes like homemade teriyaki.

3. Suehiro Koikuchi Shoyu Whole Soybean Japanese Dark Soy Sauce

Since 1887, Suehiro has been brewing authentic Japanese shoyu in Tatsuno, a region renowned for its soy sauce craftsmanship. Using 100% domestic whole Japanese soybeans, wheat, and sun-dried salt, Suehiro’s Koikuchi Shoyu is naturally fermented with pure mountain water, without additives or artificial acceleration.

Koikuchi shoyu, Japan’s most common soy sauce, boasts a deep color and bold umami flavor, making it incredibly versatile. Unlike mass-produced soy sauces, Suehiro preserves traditional brewing methods, allowing slow, natural fermentation for a clean, complex taste.

With a legacy rooted in Tatsuno’s rich shoyu-making history, they continue to craft premium, additive-free soy sauces, including usukuchi, saishikomi, ponzu, and smoked shoyu, ensuring every bottle delivers the depth and purity of true Japanese craftsmanship.

Perfect for: Use as a dipping sauce, finishing touch, or seasoning in cooking. It pairs beautifully with sushi, grilled fish, beef, stews, marinades, and even fresh mozzarella.

4. Denemon Tamari Sauce 3-Year Barrel Aged Soy Sauce 200ml

As a 200-year-old family-owned brewery, Ito Shoten has perfected the art of crafting tamari shoyu, using Japanese-grown whole soybeans and sun-dried salt, naturally aged for three years in century-old Kioke cedar barrels. These barrels, passed down through generations, foster unique microorganisms that contribute to the tamari’s deep, umami-packed complexity.

Unlike mass-produced soy sauces, Denemon Tamari Shoyu is brewed using a traditional slow-fermentation method that enhances its rich, full-bodied flavor. With no additives or preservatives, it delivers a pure, natural taste, balancing deep umami with a subtle sweetness.

This gluten-free tamari has a thicker texture and is less salty than typical soy sauces, allowing its smooth yet bold flavor to shine. Its consistency makes it perfect for dipping, as it clings beautifully to food, enhancing every bite.

Perfect for: Dipping, marinating, and enhancing umami-rich dishes like sushi, grilled meats, tofu, and teriyaki. Also pairs well with wasabi or grated ginger.

5. Daitoku Tokiarubeshi Organic Koikuchi Shoyu Japanese Dark Soy Sauce 300ml

Founded in 1910, Daitoku Shoyu has been dedicated to crafting authentic Japanese koikuchi shoyu using organic, locally sourced ingredients and traditional brewing methods. Their Tokiarubeshi Organic Dark Soy Sauce is made exclusively with JAS-certified organic soybeans and wheat from Hokkaido, combined with pure salt from Nagasaki Prefecture.

Aged naturally in koike wooden barrels, this additive-free shoyu develops a rich aroma and deep, umami-packed complexity, thanks to the living yeasts and microorganisms in Daitoku’s traditional storehouses. Unlike mass-produced soy sauces, it undergoes slow fermentation without heat, preserving its full-bodied, nuanced flavor.

Daitoku remains committed to sustainable, non-GMO ingredients and pesticide-free farming, ensuring purity in every bottle. Their dedication to quality and heritage makes their shoyu a true reflection of Japan’s artisanal craft.

Perfect for: Dipping, marinating, and seasoning dishes like sushi, grilled meats, stir-fries, and dressings.

Discover the Perfect Japanese Soy Sauce for You

Each of these carefully crafted options brings its own unique depth, tradition, and quality ingredients to your table. From organic ingredients to deep, mellow flavors and versatile everyday shoyu, each soy sauce offers something unique.

With so many exceptional alternatives to Tsurubishio, you might find one that suits your taste even better. Try one out and let us know in the comments. We’d love to hear which becomes your new favorite!