{"product_id":"sashikomi-4-year-double-aged-soy-sauce-500ml-bbd-07-11-26","title":"Sashikomi, 4 Year, Double Aged Soy Sauce, 500ml BBD (07\/11\/26)","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eTwice-brewed saishikomi soy sauce: dark, thick and rich, for dipping and finishing.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eThis 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.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore soy sauce:\u003c\/strong\u003e \u003ca href=\"\/products\/kajita-4-year-aged-soy\" style=\"text-decoration: underline;\"\u003eKajita 4-year aged double brewed soy sauce\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-ohitachi-raw-soy-sauce\" style=\"text-decoration: underline;\"\u003eShibanuma Ohitachi raw soy sauce\u003c\/a\u003e and, for everyday cooking, \u003ca href=\"\/products\/shizuokake-dark-soy-sauce-500ml\" style=\"text-decoration: underline;\"\u003eShizuokake dark soy sauce\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(auto-fit, minmax(260px, 1fr)); gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTwice brewed:\u003c\/strong\u003e a second brew in soy sauce, not brine, for extra depth.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWooden barrels:\u003c\/strong\u003e barrel brewed and naturally fermented, as the label states.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBody:\u003c\/strong\u003e thicker and glossier than standard soy, so it clings to fish.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFinishing grade:\u003c\/strong\u003e a dipping and table soy, used in small amounts.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSashimi and sushi:\u003c\/strong\u003e a dipping soy for rich fish such as tuna and yellowtail.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFinishing:\u003c\/strong\u003e drops over grilled fish, tofu or a rice bowl.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCross-cuisine:\u003c\/strong\u003e a splash in a beef jus, over steak, or on vanilla ice cream.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGlazes:\u003c\/strong\u003e brush on at the end for colour and shine.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eSaishikomi (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.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/soy-sauce\" style=\"text-decoration: underline;\"\u003eWhat Is Soy Sauce?\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does twice-brewed soy sauce taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eDeep 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.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSaishikomi shōyu 再仕込しょうゆ (twice-brewed soy sauce)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOka Naosaburo Shoten, 日本一 (Nihonichi) label\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eKey Feature\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWooden-barrel brewed and naturally fermented 木桶仕込・天然醸造; labelled 国産有機 (Japanese-grown, organic)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eVolume and Format\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e500ml glass bottle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eDipping and finishing soy for sashimi, sushi and grilled dishes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between saishikomi and regular soy sauce?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eRegular 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.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eIs twice-brewed soy sauce saltier?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eNot 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.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it after opening?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep 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.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Other","offers":[{"title":"Default Title","offer_id":58956890702205,"sku":"S0247-SD","price":16.09,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/sashikomi-4-year-double-aged-soy-sauce-500ml-hero.jpg?v=1791842830","url":"https:\/\/www.sushisushi.co.uk\/products\/sashikomi-4-year-double-aged-soy-sauce-500ml-bbd-07-11-26","provider":"SushiSushi","version":"1.0","type":"link"}