Double fermentation Kinbue Saishikomi soy sauce, 150 ml

After the first phase of fermentation, the soy sauce undergoes a second maturation, during which it develops complex aromas and takes on a velvety texture. This maturation process lasts between 24 and 36 months and results in a soy sauce of great complexity.

The taste is balanced, with a subtle and pleasant acidity and a subtle fruitiness that creates a perfect balance. The saltiness is not overly pronounced and there are pleasant notes of hops and beer. It is undoubtedly one of the best soy sauces on the market and is ideal for consumption on its own or in the kitchen.

Our recommendation: combine it with olive oil in salads, carpaccios and tartares for a truly fabulous taste experience.

Weight: 150ml net 

Origin: Saitama, Japan

Ingredients: Soybeans, Wheat, Salt, 

Store cool after opening

Recommended: use cooking

Brewery: FUEKI SHOYU

Nutritional values ​​Per 100 g : Calorific value 94 kcal (399 kJ) ; fat < ​​0.3 g, of which saturated < 0.01 g; carbohydrates 11.6 g, of which sugars 1.5 g; protein 11.9g ; Salt 13.5g.

Allergen(s): Soy Wheat