Shoyu Mart was born from a deep respect for tradition — and a hunger to share it with the world. Founded by a second-generation Japanese American with roots in Tokyo and a lifelong love of food culture, our mission is simple: to keep the art of Japanese soy sauce brewing alive, and to bring those bold, nuanced flavors to tables everywhere.

Our Origin

It started with family, to childhood memories, and to flavors that couldn’t be forgotten. Wandering through Japan’s countryside, we found ourselves drawn to small microbreweries tucked away in old towns. These weren’t just soy sauces — they were stories, slow-brewed over months, using methods passed down for generations. We knew we had to bring them back.

Our Process

We partner directly with Japanese microbrewers who still do things the hard way — by hand, by season, and with patience. No shortcuts. No artificial junk. Just whole ingredients, natural fermentation, and time.

Every bottle is brewed in Japan and curated with intention. From organic usukuchi to sweet amakuchi and our original spicy blend made with Japanese ao togarashi, we’re constantly pushing flavor forward — without losing sight of where it came from.

Our Inspiration

We believe soy sauce should be more than salty. It should be soulful.

It should tell you where it’s from and make you feel something. That’s why we do what we do — to keep tradition alive with a twist, and to share Japan’s most essential ingredient in a way that feels fresh, fun, and deeply flavorful.