Saishikomi 10years Aged Soy Sauce 100ml

Once the first step of this Kinbue Saishikomi soy sauce is finished, it is fermented a second time, and so developing complex aromas and a velvety texture, for a total ripening time of 10 years! The mouth feel of this complex shoyu is all round, the acidity is subtle, there is pleasant fruitiness and of course perfect balance. 

This is without question one of the best sauces on the market, perfect for raw food or dipping sauce. It is not common to talk about vintage in terms of soy sauce but these are the materials of the cellars used and the living bacteria in the cellars that make this great product unique.

The Ando family has been brewing only natural soy sauce without additives since 1853. All soy sauces are made by hand from first-class ingredients. The umami and subtle sweetness make this soy sauce a specialty of the Akita region in northeastern Japan, famous for fermented foods. Ando is also known for miso, pickles and rice farming.