Kinbue Saishikomi Double Soy Sauce

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 24 at 36 months. The mouth feel of this complex shoyu is all round, the acidity is subtle, there is pleasant fruitiness and of course perfect balance. 

This big bottle of vintage soy sauce is not very salty in the mouth and reveals pleasant notes of hops and beer which leads to a dynamic character. This is indisputably one of the best sauces on the market, perfect for raw food or in the kitchen. 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 manufacturer Fueki Shoyu, located in Saitama, has been making soy sauce for almost 230 years. This 12th generation and its cellar masters continue to ferment their soy sauces in 38 open barrels made exclusively of Japanese cedar wood sugi. 

The best manufacturers, master craftsmen, all work on open cellars, made of "sugi" cedar wood, confined in protected rooms to preserve the bacteria on the surfaces and the ambient air. These bacteria allow the fermentation of soy must to follow the seasons: in winter, the must or "moromi" sleeps; in the spring, the moromi wakes up and activates; in summer, under the action of heat, moromi is very active; in the fall, the moromi cools. All of these long steps are necessary for the making of exceptional soy sauces.