This is a double-brewed shoyu (aka saishikomi). Double-brewed shoyu are made the same way as a 'normal' koikuchi shoyu, but instead of adding salt water to the soybeans and koji, they add shoyu instead. The salt helps to protect the fermenting mash, allowing it to slowly ferment for 2 to 3 years. This style of shoyu is made with twice as much soybeans+wheat and takes twice as long to make as a typical koikuchi shoyu so it's thicker, darker, and stronger than a typical shoyu, but it generally has softer flavors and tastes more fruity and fermented. This is a great style of shoyu to use with delicate sashimi or to season light broths as it won't overpower these kinds of flavors. It also makes for an ideal shoyu for dipping.

Higeta Shoyu was founded in 1616 in Chiba, Japan. They are the oldest shoyu brewery in the Kanto region. Back then, the soy sauce they were making was more of a miso tamari, taking the liquid that pools off the tops of aged miso. But in 1697, they came up with a new technique - blend wheat into the mash to create a new Kanto-style soy sauce, one that was saltier and sweeter and a better fit with the food of the Edo (now Tokyo) region. Higeta therefore played an integral role in shaping the food of the Edo/Kanto region and is still heavily favored by Tokyo chefs. In 1900, they were appointed as the official soy sauce of the Imperial Family.

12.17 fl oz

Made in Chiba, Japan

Contains wheat, soy