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EXPORT SUPPORT, Inc.
About this item
- Soy sauce is brewed with soybeans, wheat, salt, and water. The double-fermented soy sauce, or Saishikomi Soy Sauce, does not use water but instead, goes through a fermentation and maturing process using once already fermented raw soy sauce pressed from the mash.
- Normal traditional fermentation process for soy sauce in wooden barrels takes over a year, but this special soy sauce takes two years or more. Takesan makes sure to take time to slowly bring out the umami of the soybeans and wheat. Saishikomi Soy Sauce has a more striking flavor than any other sauces.
- Its full-bodied and strong flavor goes well with meat and fish dishes.
- This koikuchi soy sauce is made from selected whole soybeans, wheat, and sun-dried salt, naturally brewed for over a year in cedar vats, and pressed directly from the mash.
- In soy sauce breweries, the koji mold that grows soy sauce lives for decades, creating a flavor that is unique to that brewery. The soy sauce is aged for more than one year to produce a rich, thick "hishio moromi" that is full of umami ingredients and has the richness and depth that only naturally brewed soy sauce can have.
