A Fermented Luxury Born in Yuasa, the Birthplace of Soy Sauce
Yuasa Town in Wakayama, with over 1,200 years of history, is known as the birthplace of Japanese soy sauce. From this rich fermentation culture comes the bonbon chocolat “Cacao Shoyu.”
Crafted by the long-established Yuasa Soy Sauce brewery, cacao beans are steeped and aged in soy sauce using century-old wooden barrels, creating an original seasoning known as cacao shoyu. In each piece, Japanese tradition quietly meets the refinement of French chocolate.
A Deep, Glossy Harmony of Two Fermentations
Both cacao and soy sauce develop their umami through fermentation. Their resonance creates a flavor that goes far beyond simple “sweet and salty,” offering remarkable depth.
Caramel-flavored ganache infused with bits of cacao shoyu is coated in smooth milk chocolate. As it melts in your mouth, sweetness, saltiness, bitterness, and umami unfold in sequence, leaving behind a layered and lingering finish.
A Single Piece of Luxury Infused with the Memory of Wakayama
Its flavor does not overpower, yet it leaves a lasting impression—something only possible when ingredients carry the history and passage of time of a place.
“Cacao Shoyu” is a rare chocolate that elevates Wakayama’s fermentation culture through a modern sensibility. Perfect as a special treat for yourself or as a refined gift for someone with discerning taste, each bite quietly reveals the depth of Wakayama.
