This soy sauce is fermented again and aged for two more years by combining regular soy sauce with "koji (malt)".
Over a period of four years in total, saving the best ingredients, time and effort, this soy sauce which has been refermented and slowly aged is a so-called "saishikomi" soy sauce.
This is a superb soy sauce that contains a lot of natural amino acids and has an incredibly rich and deep taste, as well as a beautifully clear and long-lasting finish.
It is suitable for daily use, for various culinary creations. This soy sauce has the power to bring out the full taste of any dish and cannot be replaced with any other seasoning.
This double fermented soy sauce is an extraordinarily luxurious soy sauce that requires more than twice as much raw material and time as regular soy sauce. Amount produced each year is very limited.