Twice Brewed Soy Sauce (Saishikomi Shoyu)

Saishikomi or twice-brewed soy sauce is hard to find in Japan today, making up less than 1% of all shoyu produced.

This saishikomi is made from locally grown soybeans, wheat, salt and water, which is fermented over a year and a half to first create Tatsumi's signature soy sauce. To make Saishikomi shoyu, soybean and wheat is then added to this mixture and fermented for an extra year and a half.

Saishikomi shoyu has more depth and flavour compared to regular shoyu. It is perfect as a dipping suace for sashimi or steak.

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