◆This is a re-brewed soy sauce made from domestic whole soybeans and domestic wheat. It is characterized by its rich aroma and taste.
◆Saishikomi soy sauce originated in the Yanai region of Yamaguchi Prefecture, and has been produced in large quantities from the San'in region to Kitakyushu.
◆While other soy sauces such as koikuchi soy sauce and tamari soy sauce require koji to be brewed in salt water, this brewing method is characterized by adding koji to the finished Namaage soy sauce and brewing it twice. That's why it's called ``saishikomi.''
◆Saishikomi soy sauce is characterized by its rich flavor and richness. By preparing it with soy sauce, it requires twice as much raw material and twice as much maturing time, resulting in a richer product.
◆Because the salt content is low, it has a mellow taste. (14.5% salt) *About 1.5% lower than the 16% of typical dark soy sauce.
