Sashikomi, 4 Year, Double Aged Soy Sauce, 500ml BBD (07/11/26)
Twice-brewed saishikomi soy sauce: dark, thick and rich, for dipping and finishing.
This is saishikomi shōyu (再仕込しょうゆ), soy sauce brewed twice. Instead of brine, a finished soy sauce is used to brew a second batch, giving a darker, thicker, richer sauce. The label states it is wooden-barrel brewed and naturally fermented (木桶仕込・天然醸造), and marks it as Japanese-grown and organic (国産有機). 500ml glass bottle.
More soy sauce: Kajita 4-year aged double brewed soy sauce, Shibanuma Ohitachi raw soy sauce and, for everyday cooking, Shizuokake dark soy sauce.
Why Chefs Choose This
- Twice brewed: a second brew in soy sauce, not brine, for extra depth.
- Wooden barrels: barrel brewed and naturally fermented, as the label states.
- Body: thicker and glossier than standard soy, so it clings to fish.
- Finishing grade: a dipping and table soy, used in small amounts.
How to Use
- Sashimi and sushi: a dipping soy for rich fish such as tuna and yellowtail.
- Finishing: drops over grilled fish, tofu or a rice bowl.
- Cross-cuisine: a splash in a beef jus, over steak, or on vanilla ice cream.
- Glazes: brush on at the end for colour and shine.
Saishikomi (再仕込, "re-brewed") soy sauce is also called kanro shōyu, "sweet dew" soy sauce, and is a small, premium category in Japan. Ordinary soy sauce ferments its koji mash in brine. Saishikomi replaces the brine with soy sauce that has already been brewed, so the moromi mash ferments a second time in something richer. The result is darker, thicker and more concentrated, which is why it is kept for dipping and finishing rather than cooking.
Learn more: What Is Soy Sauce?
What does twice-brewed soy sauce taste like?
Deep and round from the first taste, with less sharp salt than you expect for something so dark. Saishikomi soy is thick and glossy, with a long, savoury finish and notes of dried fruit, caramel and roasted grain. A few drops say a lot. Against rich, oily fish it holds its ground where ordinary soy sauce can taste thin.
| Type | Saishikomi shōyu 再仕込しょうゆ (twice-brewed soy sauce) |
| Brand | Oka Naosaburo Shoten, 日本一 (Nihonichi) label |
| Key Feature | Wooden-barrel brewed and naturally fermented 木桶仕込・天然醸造; labelled 国産有機 (Japanese-grown, organic) |
| Origin | Japan |
| Volume and Format | 500ml glass bottle |
| Best Used As | Dipping and finishing soy for sashimi, sushi and grilled dishes |
What is the difference between saishikomi and regular soy sauce?
Regular soy sauce is fermented once, in brine. Saishikomi is brewed with finished soy sauce in place of brine, so it ferments twice. That makes it darker, thicker, more aromatic and rounder, with a long finish. Use regular dark soy for cooking and everyday dipping, and saishikomi where the soy sauce itself should stand out.
Is twice-brewed soy sauce saltier?
Not noticeably. It is more concentrated in flavour, so it can taste stronger, but the extra depth and slight sweetness make it read as rounder rather than saltier. Use a little less than ordinary soy sauce for dipping, and taste as you go when seasoning.
How should I store it after opening?
Keep it tightly capped in the fridge once opened. Soy sauce keeps well because of its salt, but air darkens it and fades the aroma, and a premium soy loses the most. Chilled, it keeps its colour and fragrance for a couple of months.
SKU : S0247-SD