Réference : NISAR1-2-D
Saishikomi soy sauce is made from locally grown soybeans, Gunma Prefecture, wheat, salt and water, and fermented a first time for 18 months.
At the end of this phase, soybeans and wheat are added for a second fermentation which will also last at least 18 months.
Saishikomi means twice fermented soy sauce and it is very rare to find it in Japan these days (less than 1% production of all soy sauces).
Aritaya Saishikomi soy sauce has more depth and flavor compared to other shoyu soy sauces.
Aromas evoke woody notes, black sugar, cocoa, toasted almonds, all with accents of burnt, roasted and powerful vegetal notes.
Texture is thick, almost syrupy.
Palate is rich and evokes cocoa, wild mushrooms, biscuit touches, accents of marine notes, coffee grounds, almost smoky, superb acidity, an exacerbated umami.
Our perfect combination : Saishikomi soy sauce will sublimate sashimi, grilled red meats, wild mushrooms, grilled fatty fishes.
Recipe tips
ARITAYA
Aritaya was founded in 1832 in Joshu Annaka, Gunma Prefecture. Since then, for more than 180 years, this family has continued to make soy sauce using a traditional process of natural fermentation. The taste is transmitted and will be transmitted from generation to generation.
Saishikomi soy sauce is made from locally grown soybeans, Gunma Prefecture, wheat, salt and water, and fermented a first time for 18 months.
