SAISHIKOMI KINBUE DOUBLE-FERMENTED SOY SAUCE 600 ml

This is indisputably one of the best sauces on the market, perfect for using as it is or in cooking

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NISFUE2

33.00€ TTC

Fueki Shoyu, in Saitama, has been making soy sauce for almost 230 years.
The 12th generation and its master craftsmen continue to ferment soy sauces in 38 open barrels made entirely of Japanese sugi cedar wood.
​​​​​​​This is indisputably one of the best sauces on the market, perfect for using as it is or in cooking. We love it mixed with olive oil on salads, carpaccios or tartars. Fabulous!

In Japan there are officially 1200 companies specialised in soy sauce. However, more than 90% do not produce it and simply add their brand name to the bottles.

Up until the 1950's, soy sauce was still a luxury product. There were nearly 10,000 producers in Japan, spread over all of the prefectures of the archipelago, and mainly active in their own areas. The best sauces were those fermented for a very long time and in a very complex manner.

The current market demands are for low, aggressive prices and so the majority of manufacturers are pushed to produce soy sauces at a lower cost, all using short fermentation times. This competition undermines many artisans, pushing them to abandon long fermentation times.

The big manufacturers dominate supermarket sales and sales to restaurant chains and use aluminium barrels and chemical yeasts which accelerate fermentation considerably, but to the detriment of flavour, aroma and texture.

The best manufacturers, the master craftsmen, all work in open barrels made of "sugi" cedar wood, confined to protected rooms to preserve bacteria on the surfaces and the ambient air. These bacteria allow the fermentation of the soy must to follow the seasons -

  • In the winter, the must or "moromi" sleeps
  • In the spring, the moromi wakes up and starts to work
  • In the summer, in the heat, the moromi is very active
  • In the autumn, the moromi cools down

All of these long steps are necessary to make exceptional soy sauces. The cycle can be repeated 2, 3, 5 or even 10 to 35 times for the rarest sauces. From 2 or 3 years of fermentation they can start to be described as being great vintages.

Out of the 1200 companies declared as soy sauce manufacturers, only one hundred carry out the complete manufacturing process themselves, and only 20 to 30 of them make good soy sauces.

It is not common to refer to the vintage year in terms of soy sauce. Great vintages depend on the material used for the barrels and the live bacteria in the barrels.

This saishikomi soya sauce from the Fueki Shoyu company is the result of a complex double fermentation (once the soy sauce is made, it is set to ferment a second time. This develops complex aromas and a velvety texture) for a total of 24 to 36 months. The taste is totally rounded, a perfect balance of subtle and pretty acidity and a pleasant fruitiness. This grand cru soy sauce is not very salty and reveals pleasant notes of hops and beer.

 

  • Ingredients : soya, wheat, salt
  • Packaging : 600 ml net glass bottle
  • Storage : Store in refrigerator after opening
  • Origin : Saitama, Japan
  • Allergenics : soya, wheat

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SAISHIKOMI KINBUE DOUBLE-FERMENTED SOY SAUCE 600 ml

SAISHIKOMI KINBUE DOUBLE-FERMENTED SOY SAUCE 600 ml

This is indisputably one of the best sauces on the market, perfect for using as it is or in cooking

Write your review

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