Kaden Saishikomi Soy Sauce 200ml

From Ando Jozo, a family brewery in the old castle town of Kakunodate, comes soy sauce made the patient way. It's a saishikomi – brewed a second time with already-finished soy sauce instead of salt water, which concentrates colour, aroma and umami. Rather than adjusting the result, the brewery simply gives it time: more than three years of natural ageing, with no additives at all. What you get is a deep, near-black sauce with a gentle viscosity and a rounded, full-bodied depth that tastes softer and less sharp than you'd expect from a dark soy sauce.

It's a sauce made for dipping: a few drops over sashimi or sushi, alongside wagyu or quickly seared beef, or as a finishing touch on grilled vegetables and rice. Because it's so concentrated, a little goes a long way – it's there to round a dish out, not to cover it.

The Ando family has been brewing natural miso and soy sauce here since 1853, working in the tennen jōzō tradition where a single master brewer tends each barrel by eye, nose and tongue. The brewing water has come from the family's own well from the very beginning, and their brick storehouse is considered the oldest of its kind in northern Japan. The "上 in a circle" house mark (Marujō) on the hand-laid paper points back to exactly this family tradition of more than 160 years.

Product Details:

• Size: 200ml
  
• Type: Saishikomi - double-brewed soy sauce
• Ageing: over 3 years, natural fermentation (tennen jōzō), no additives
• Ingredients: Water, soybeans, wheat, salt
• Origin: Kakunodate, Akita, Japan

Recommended for:

• Sashimi & sushi
• Wagyu / beef
• Dipping and table sauce