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Sauce soja Saishikomi double fermentation
  • Sauce soja Saishikomi double fermentation

Double fermentation Saishikomi soy sauce

Double fermentation Saishikomi soy sauce

Réference : NISDSH13-D

€6.25
Tax included

Saishikomi soy sauce is a sauce from a double fermentation. 

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Daitoku Shoyu, like only 15% of manufacturers, uses only whole soybeans, not defatted. And like only 3% of manufacturers, they use only soy produced in Japan. The soybeans used are grown specifically in the Tajima district, north of Hyogo Prefecture, one of Japan's most famous origins. This soy comes from farms banishing pesticides because located in a stork protection area and the biotope in which they evolve.
Saishikomi soy sauce is a sauce from a double fermentation. A first base is made of soy, wheat, salt, water and fermentation. A second base is made, just soy and wheat and added to the first. Everything is stirred and fermented for a long time.
The result is a thick soy sauce with a more viscous texture, a richer flavor with a sophisticated taste (linked to the work of micro-organisms), sparing no effort for ingredients and time. The Saishikomi sauce is very close to the Tamari sauce and surprises by its notes much less salty in the mouth.

Our perfect combination : it is a fabulous sauce for sushi and sashimi, also for making sauces made with soy sauce. It gives remarkable results in combination with chocolate or for making ice cream with a taste similar to salted butter caramel.

NISDSH13
Origin
Hyogo, Japan
Weight
1.8 L net
200 ml
Packaging
glass flask
Ingredients
water, soy beans, wheat, salt, aspergillus oryzae
Storage
refrigerate after opening
Allergenic(s)
soya
wheat
Nutritional values
Per 100 g : energy 80 kcal (340 kJ) ; fat <0,3g, of which saturates <0,01g ; carbohydrate 9,4g, of which sugars 0,8g ; protein 10,6g ; salt 12,876g.
Utilisation
Cooking
DAITOKU SHOYU

DAITOKU SHOYU master craftsman

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