- Fermented twice
- Over 2 years of maturation
- Low salinity
- Made by a traditional company
What is double fermented soy sauce?
A double fermented soy sauce, also called Saishikomi, is a rather rare kind of soy sauce. It is made not only from soybeans, wheat and water, but from ready-made soy sauce, where in this case koji was added for further fermentation. This Saishikomi became matured for over two years. For bottling, the mash (Moromi) was freshly pressed, but not filtered, it was not sterilized. It therefore still contains enzymes and lactic acid bacteria.
It is strong, but above all very complex in taste. Compared to "normal" soy sauces it has a very reduced salinity.
What is this soy sauce used for?
This soy sauce shouldn't be used for cooking, but as a finishing sauce e.g. to:
- Japanese tofu dishes
- Duck and game
- strong meat
FOR STORING THIS SOY SAUCE
We recommend storing it in a very cool place as the soy sauce has not been sterilized.
ABOUT THE MANUFACTURER
The soy sauce brewery was founded in 1923 and is located in the Japanese prefecture of Saitama, in the north of Tokyo. The manufacturer specializes in very special soy sauces such as "raw" soy sauces.
You can find more interesting information about soy sauces in general, such as the umami content here.
Delivery within 3-5 days
Ingredients: SOY beans, WHEAT, salt
Allergens: SOY, WHEAT
|Nutritional values||per 100 ml|
|energy||429 kJ / 103 kcal|
|saturated with it||0 g|
|of which sugars||7 g|
Responsible entrepreneur: FoodConnection GmbH, Siemensstrasse 2, 21465 Reinbek