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naturally fermented, unfiltered, raw, gluten-free, vegan, handmade in Berlin The Feinschmecker magazine praises our double-fermented Saishikomi Shoyu as "round, thick, versatile and harmonious". In a blind tasting of 33 soya sauces, it was awarded 1st place in 2024. During the long, complex fermentation, deep, hearty notes emerge, which are harmoniously balanced by sweet, lively aromas after the addition of new koji during fermentation. Our Saishikomi Shoyu combines a long-lasting, full-bodied taste, somewhat reminiscent of dashi, with a delicate lightness. The double amount of raw materials that flow into the production process at different times gives the soya sauce a relatively thick consistency and more gentle sweetness. Saishikomi Shoyu is naturally matured in red wine barriques over a period of three years. How to useSaishikomi Shoyu is suitable as a dip for fatty and flavorful dishes such as red meat, red tuna sashimi or gyoza. This soy sauce not only brings out the flavor of your meal, but also neutralizes unwanted odors. You can easily use it instead of conventional sauces for fried or meat dishes. Compared to our Koikuchi soy sauce, Saishikomi Shoyu has a slightly thicker consistency that elegantly envelops your food and allows you to experience its full flavor. However, it is recommended to use the soy sauce sparingly, as its intense flavor can easily overpower the other ingredients. Try the unusual combination with vanilla ice cream. You will be amazed at how much the combination is reminiscent of caramel. BackgroundSaishikomi Shoyu probably originates from Yamagata Prefecture. Today, this special soy sauce is produced nationwide in Japan by specialised breweries, as it requires more time and a larger amount of raw materials. The production of Saishikomi Shoyu is the most complex of the various soy sauces, as it is produced in a time-consuming, two-stage fermentation process. The first step is the same as the traditional production of Koikuchi Shoyu. First, a mixture of soybeans and wheat is fermented with Koji, a special starter culture. This mixture is then placed in a wooden barrel with salt water and matures there as a mash for a year and a half, while it is regularly stirred and finally pressed. In the case of Koikuchi Shoyu, the mash is pressed after this step and then bottled as finished soya sauce. For Saishikomi Shoyu, this is only the first part of the two-stage process. After the mash has been pressed, the essentially finished soya sauce is put back into the barrel and soya-wheat koji is added again. This second mash also undergoes a year and a half of fermentation, is regularly stirred, pressed and finally bottled. Due to this complex process, Saishikomi Shoyu usually reaches a total age of three years or more. This process, in which fresh koji is added again during the long maturation period, creates a soya sauce that combines the characteristics of both young and mature shoyu in a unique way. This is reflected in the deep, hearty to sweet, lively taste of our Saishikomi Shoyu. Ingredients
Soya beans 45.2% (Rheinsberg), spring water (Ostprignitz-Ruppin), spelt (Erding), wheat (Erding), sea salt (Algarve), A. sojae You can find out more about our raw materials here . |