Yuasa Tarushikomi is a traditionally hand-crafted soy sauce matured in cedar barrels for more than 18 months to bring out complex umami flavors. This complexity comes from the wooden barrel made of Yoshino cedar trees, which are 80 to 130 years old. Each barrel contains roughly 6 tons of liquid.

Few people know that 750 years ago, a small town in Japan named Yuasa in the Wakayama Prefecture was the birthplace of soy sauce. Originally, a monk discovered that the liquid produced in the making of miso could be used as a condiment in its own right. Since this discovery, soy sauce was perfected and quickly spread throughout Japan, dramatically influencing Japanese food and tastes. Until today, Yuasa keeps its pride in crafting soy sauce following its own traditions.