Saishikomi soy sauce is made from locally grown soybeans, wheat, salt and water. This is fermented over a year and a half to first create the Tatsumi's signature soy sauce. To make Saishikomi soysauce, soybean and wheat is then added to this soysauce mixture and is fermented for an extra year and a half. Saishikomi shoyu means twice fermented soysauce.
Saishikomi soysauce has more depth and flavour compared to the signature soysauce. It is perfect as a dipping suace for sashimi or steak.
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