Kajita 4 Year Aged, Double Brewed Unpasturised Soy Sauce (Yasutsugu Saishikomi)
Kajita 4 Year Aged Double Brewed Soy Sauce is a premium Japanese soy sauce that is made using traditional brewing methods and aged for a minimum of 4 years. It is a type of double-brewed soy sauce, which means that it is made by fermenting and brewing soybeans and wheat twice to extract a rich and complex flavour.
A unique flavour profile that is rich, savoury, and slightly sweet. It has a deep umami flavour that is often described as meaty or brothy, with a hint of caramel and a slightly smoky aroma. It is often used as a seasoning for various dishes, such as grilled meats, stews, and marinades!
How is it made?
The production process begins with a mixture of soybeans and wheat that is steamed and inoculated with a type of mould called koji. The mixture is then left to ferment for several days, during which enzymes and bacteria break down the ingredients and create a mash.
The mash is then pressed to extract a liquid, which is then mixed with salt water and brewed for a first time to create a base soy sauce. The base soy sauce is then brewed again for a second time, resulting in a richer and more complex flavour profile. The soy sauce is then aged in wooden barrels for at least 4 years, during which time it develops its deep colour and intense flavour.
- Origin: Japan
- Size: 300ml
- Units Per Case:
- Packaging Material: Glass
- Cuisine: Japanese
Please note: As this product is imported from Japan, the best before date may be printed in the Japanese date format YY/MM/DD. If you are unsure, please contact us.