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Fueki Shoyu offers us a double-fermented Saishikomi soy sauce
Once the soy sauce is finished, it is fermented a second time, developing complex aromas and a velvety texture, for a total ripening of 24 at 36 months, of great complexity.
The mouth is all round, the acidity is subtle and pretty, the pleasant fruitiness, the perfect balance.
This very large vintage of soy sauce is not very salty in the mouth and reveals pleasant notes of hops, beer.
This is indisputably one of the best sauces on the market, perfect for raw food or in the kitchen.
It is not common to talk about vintage in terms of soy sauce. These are the materials of the cellars used and the living bacteria in the cellars that make or not great wines.
Our perfect combination : we love its association with olive oil for salads, carpaccios, tartars. Fabulous !
FUEKI SHOYU
Fueki Shoyu, located in Saitama, has been making soy sauce for almost 230 years. This 12th generation and its cellar masters continue to ferment their soy sauces in 38 open barrels made exclusively of Japanese cedar wood sugi.
Fueki Shoyu offers us a double-fermented Saishikomi soy sauce
