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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...here's the recipe).
Produced from only Japanese-grown soybeans, wheat and natural sea salt.
Please refrigerate after opening.
Ingredients: water, soybean, wheat, salt
Located in Tatsuno City, Suehiro Shoyu has been using traditional methods to brew usukuchi (light colored) soy sauce since 1879.