Soy sauce Saishikomi Aritaya
Ref : NISAR1
€5.80
Tax Included
Saishikomi soy sauce is made from locally grown soybeans, Gunma Prefecture, wheat, salt and water, and fermented a first time for 18 months.
At the end of this phase, soybeans and wheat are added for a second fermentation which will also last at least 18 months.
Saishikomi means twice fermented soy sauce and it is very rare to find it in Japan these days (less than 1% production of all soy sauces).
Aritaya Saishikomi soy sauce has more depth and flavor compared to other shoyu soy sauces.
Aromas evoke woody notes, black sugar, cocoa, toasted almonds, all with accents of burnt, roasted and powerful vegetal notes.
Texture is thick, almost syrupy.
Palate is rich and evokes cocoa, wild mushrooms, biscuit touches, accents of marine notes, coffee grounds, almost smoky, superb acidity, an exacerbated umami.
Our perfect combination : Saishikomi soy sauce will sublimate sashimi, grilled red meats, wild mushrooms, grilled fatty fishes.
Recipe tips
NISAR1
Data sheet
- Origin
- Gunma, Japan
- Weight
- 70 ml net
720 ml net - Packaging
- Glass bottle
- Ingredients
- soy, wheat, salt, cane alcohol, aspergillus oryzae
- Storage
- refrigerate after opening
- Allergenic(s)
- soya
wheat - Nutritional values
- Per 100 g : energy 90 kcal (384 kJ) ; fat <0,3g, of which saturates <0,01g ; carbohydrate 9,8g, of which sugars 0,2g ; protein 12,8g ; salt 17,029g.
ARITAYAAnnaka was once a thriving walled city, renowned trading town. The Aritaya Yuasa clan is known not only for its soy sauce production but also for the reputation of its members who have greatly contributed to the education, society and culture of Japan for three generations of the Ered Meiji, Taisho and Showa. Sauce cannot be made by human power alone. Soy sauce is dependent on the functioning of nature. It is the fruit of art created in nature. Material examined closely, microbial activity, Joshu's climate, slow flow of time, all of these things are must-have components of soy sauce. Aritaya family believe that the only thing they can do, during the fermentation of soy sauce, is to carefully monitor a well-balanced combination of these components while considering that they are not. that part of the soy sauce fermentation process. Raw soy sauce, obtained from moromi that has been ripened for over two years, is pasteurized to stop fermentation and bring out the natural color and flavor of soy sauce.
Reviews about this product
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Carine S.
Published Aug 12, 2024 at 05:02 pm (Order date: Jul 29, 2024)Exceptional soy sauce. Very satisfied with my choice. (Translated review)
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Joy P.
Published May 12, 2024 at 04:35 pm (Order date: May 02, 2024)? (Translated review)
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Saishikomi soy sauce is made from locally grown soybeans, Gunma Prefecture, wheat, salt and water, and fermented a first time for 18 months.
Soy sauce Saishikomi Aritaya
€5.80
Tax Included
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
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