A truly elegant tasting experience is Suehiro's double brewed soy sauce (saishikomi). To make double brewed soy sauce, first Suehiro makes a 'regular' batch using soybeans, wheat, salt, water & koji. They then brew another batch of soy sauce, except this time Suehiro omits the salt and water and instead uses the first batch of soy sauce. This produces a soy sauce with a deeper, softer flavor and more viscous texture than regular soy sauce. It is also surprisingly less salty than regular soy sauce. Great for dipping your fish, double brewed soy sauce can also be used to make an amazing ice cream - yes, ice cream (think salty caramel).
Produced from only Japanese-grown soybeans, wheat and natural sea salt.
Please refrigerate after opening.
Product Attributes:
- 150ml glass bottle
- Made in Tatsuno City, Hyogo Prefecture, Japan
Ingredients: water, soybean, wheat, salt
Made by Suehiro
Located in Tatsuno City, Suehiro Shoyu has been using traditional methods to brew usukuchi (light colored) soy sauce since 1879. They use soy and wheat grown in Japan. They brew in small batches.
While they age their soy sauce in fiberglass tanks, the building housing the tanks is made of wood. That's where their specific strains of beneficial bacteria live, giving their soy sauce its unique taste.