Soy Sauce Sidehikomi Aritaya

Name: Soy Sauce Sidehikomi Aritaya
Brand: ARITAYA
SKU: NISAR1
Price: 5.80 EUR
Availability: InStock
Rating: 5 (6 reviews)

Ref : NISAR1

€5.80

Tax Included

€72.50 / L

The soy sauce Seizeikomi is made from locally grown soy, Gunma prefecture, wheat, salt and water, and fermented for the first time for 18 months.

At the end of this phase, soy and wheat are added for a second fermentation that will also last at least 18 months.
Seizeikomi means fermented soy sauce twice and it is very rare to find it in Japan nowadays (less than 1% of production of all soy sauces).

The Aritaya Arity Sauce has more depth and flavor compared to other SOJOHU SAUSS.

The aromas evoke woody notes, black sugar, cocoa, grilled almond, all with accents of burning, roasted and powerful vegetable notes.
The texture is creamy, almost syrupy.
The mouth is rich and evokes cocoa, mushrooms, biscurate touches, marine notes, coffee marc, almost smoked, superb acidity, an exacerbated umami.

Our perfect agreements : The sauce Sashimis will sublime, grilled red meat, chute mushrooms, grilled fat fish.

Recipe ideas (video in English)

Data sheet

Origin: Gunma, Japan
Weight: 70 ml net
720 ml net
Packaging: Glass bottle
Ingredients: soy, wheat, salt, cane alcohol, aspergillus oryzae
Storage: refrigerate after opening
Allergenic(s): soya
wheat
Nutritional values: Per 100 g : energy 90 kcal (384 kJ) ; fat <0,3g, of which saturates <0,01g ; carbohydrate 9,8g, of which sugars 0,2g ; protein 12,8g ; salt 17,029g.

ARITAYA

Annaka was once a thriving walled city, renowned trading town. The Aritaya Yuasa clan is known not only for its soy sauce production but also for the reputation of its members who have greatly contributed to the education, society and culture of Japan for three generations of the Ered Meiji, Taisho and Showa. Sauce cannot be made by human power alone. Soy sauce is dependent on the functioning of nature. It is the fruit of art created in nature. Material examined closely, microbial activity, Joshu's climate, slow flow of time, all of these things are must-have components of soy sauce. Aritaya family believe that the only thing they can do, during the fermentation of soy sauce, is to carefully monitor a well-balanced combination of these components while considering that they are not. that part of the soy sauce fermentation process. Raw soy sauce, obtained from moromi that has been ripened for over two years, is pasteurized to stop fermentation and bring out the natural color and flavor of soy sauce.

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Reviews subject to control

1★

2★

3★

4★

5★

10/10

Based on 6 reviews

Mathieu D.
Published Apr 30, 2026 at 02:10 pm (Order date: Apr 14, 2026)

5

Perfect on sushi (Translated review)
Mathieu D.
Published Feb 10, 2026 at 02:22 pm (Order date: Jan 25, 2026)

5

Good soy sauce for cooking, quite salty, with umami (Translated review)
Jean pierre D.
Published Jan 22, 2026 at 01:27 pm (Order date: Jan 05, 2026)

5

An absolutely perfect product (Translated review)
Loris B.
Published Dec 30, 2025 at 07:46 pm (Order date: Dec 15, 2025)

5

Very good (Translated review)
Carine S.
Published Aug 12, 2024 at 05:02 pm (Order date: Jul 29, 2024)

5

Exceptional soy sauce. Very satisfied with my choice. (Translated review)
Joy P.
Published May 12, 2024 at 04:35 pm (Order date: May 02, 2024)

5

? (Translated review)