Saishikomi Shoyu (Twice-Brewed Thick Soy Sauce)

Saishikomi shoyu, or twice-brewed thick soy sauce, is one of the main types of Japanese shoyu that has a rich and complex flavor profile. Unlike regular soy sauce, saishikomi shoyu undergoes a double fermentation process, which gives it a deeper color, thicker consistency, and more intense flavor.

The production of saishikomi shoyu begins with a base of soy sauce that has already undergone the initial fermentation process. This shoyu is then fermented for a second time, where additional koji (a type of fermenting agent) and wheat are sometimes added to intensify the flavor of the soy sauce.

Saishikomi shoyu is prized for its versatility and is used in a wide range of Japanese dishes, from soups and stews to marinades, dipping sauces, and sushi. Its bold flavor can enhance the taste of meats, seafood, vegetables, and tofu, adding depth and complexity to dishes.

Saishikomi shoyu may be hard to find outside of Japan, as it can even be difficult to find within Japan. Due to its labor intensity and the amount of time it takes to make saishikomi shoyu, it is becoming more rare in Japan, where only artisans and small shoyu makers produce this magnificent soy sauce.

If you want to experience just how luxurious, rich, and umami saishikomi shoyu is for yourself, we offer the widest range of this twice-brewed thick soy sauce right here. Discover saishikomi shoyu from Japanese artisanal makers who have spent years honing and perfecting their shoyu-making craft. Have authentic saishikomi shoyu delivered straight to your door from Japan today.