organic dinkel saishikomi shoyu from mimi ferments

dinkel saishikomi shoyu - organic

100ml

€18,90

dinkel saishikomi shoyu - organic

€18,90 €189,00/L

incl. taxes. Shipping costs are calculated at checkout

1st place in Feinschmecker’s major blind tasting of 33 soy sauces in 2024
Double-fermented spelt soy sauce, aged for three years in red wine barrels for extraordinary depth of flavour
An intense umami concentrate with a rich, full-bodied character, a lingering finish and a delicate touch of sweetness
Chō-Tokusen – an absolute rarity: Kiage made from Marudaizu (whole soybeans), aged in a traditional Kioke wooden barrel and rarely found even in Japan
An unpasteurised masterpiece, ideal for precisely enhancing premium sashimi – especially red tuna – grilled steak and richly flavoured mushroom dishes.

What makes our dinkel saishikomi shoyu special

Naturally fermented, unfiltered, live, gluten-free, vegan, handmade in Berlin

Feinschmecker magazine praises our double-fermented organic Saishikomi Shoyu as ‘round, thick, versatile and harmonious’. In a blind tasting of 33 soy sauces, it was awarded first place in 2024.

During the long, complex fermentation process, deep, hearty notes develop, which are harmoniously balanced by sweet, lively aromas after the addition of new koji during fermentation. Our organic Saishikomi Shoyu combines a long-lasting, full-bodied flavour reminiscent of dashi with a delicate lightness. The double amount of raw materials added at different stages of the production process gives the soy sauce a relatively thick consistency and a gentler sweetness. Saishikomi Shoyu is naturally aged in red wine barriques for a total of three years.

Gluten-free:
We had the gluten content of our sauce tested in a laboratory – no gluten was detectable. Although we use spelt for our Saishikomi Shoyu, the gluten content was below the measurement threshold of 5 ppm after the long maturation process.

Foods with a gluten content of no more than 20 ppm may be labelled as gluten-free in the European Union in accordance with EC Regulation 41/2009 and in the United States in accordance with FDA ruling 78 FR 47154.

How to use our dinkel saishikomi shoyu

Dinkel Saishikomi Shoyu is ideal as a dip for rich and flavourful dishes such as red meat, red tuna sashimi or gyoza. This soy sauce not only brings out the flavour of your meal, but also neutralises unwanted odours. You can easily use it instead of conventional sauces for fried or meat dishes.
Compared to our organic Einkorn Koikuchi soy sauce, organic Saishikomi Shoyu has a slightly thicker consistency that elegantly coats your food and allows you to experience its full flavour. However, it is advisable to use the soy sauce sparingly, as its intense flavour can easily overpower the other ingredients. Try the unusual combination with vanilla ice cream. You will be amazed at how much the combination resembles caramel.

The story behind our dinkel saishikomi shoyu

Saishikomi Shoyu probably originated in Yamagata Prefecture. Today, this special soy sauce is produced nationwide in Japan by specialised breweries, as it requires more time and a larger quantity of raw materials. The production of Saishikomi Shoyu is the most complex of all 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 left to mature for one and a half years as a mash, during which time it is stirred regularly and finally pressed.
In the case of Koikuchi Shoyu, the mash is pressed after this step and then bottled as finished soy sauce. For Saishikomi Shoyu, this completes only the first part of the two-stage process. After pressing the mash, the soy sauce, which is essentially finished, is returned to the barrel and soy-wheat koji is added again. This second mash also undergoes a year and a half of fermentation, is stirred regularly, 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, results in a soy sauce that uniquely combines the characteristics of both young and matured shoyu. This is reflected in the deep, hearty to sweet and lively taste of our Saishikomi Shoyu.

Ingredients

Soya beans* 45.2% (Rheinsberg), spring water (Ostprignitz-Ruppin), spelt* (Erding), sea salt (Algarve), A. sojae

* certified organic

DE-ÖKO-070 (Organic inspection body)

You can find out more about our raw materials here.

Shelf life

Our Dinkel Saishikomi Shoyu has a best-before date of seven months from bottling.
Please note, however, that we cannot guarantee that the product will be bottled immediately before shipping. As we do not freshly bottle every product daily, the remaining shelf life upon delivery may be considerably shorter.
Nevertheless, our products generally remain enjoyable well beyond the stated best-before date, so please don’t discard them prematurely. The best-before date refers not only to the product’s edibility but also to its sensory qualities, such as colour, texture and flavour. Over time, our products tend to develop a more intense flavour and become darker in colour.
Warm storage temperatures can cause the sauce to darken and its flavour to change. We therefore recommend storing Dinkel Saishikomi Shoyu in the refrigerator to preserve its quality as much as possible.