This double-brewed, or “Saishikomi" soy sauce delivers intense umami and depth that surpasses traditional koikuchi (dark) varieties. Unlike standard soy sauce, which is brewed with brine, saishikomi uses already-fermented soy sauce in place of salt water — then ferments the mixture for another full year. This doubled fermentation process creates a more concentrated character, ideal for dipping or any dish that calls for bold, layered flavor.
The process begins by blending a two-year-old moromi (fermented mash) with koji made from whole soybeans and wheat. This mixture then ferments for another year in a traditional stone brewery in Gunma Prefecture, where beneficial molds have colonized the centuries-old walls. This living environment lays the foundation for a flavor profile that’s deeply complex yet remarkably balanced, with a mellow, refined aroma.
