Saishikomi Iki Soy Sauce 100ml

Twice-brewed sashimi soy sauce from Kitakyushu, made entirely with Fukuoka-grown soybeans and wheat.

Goto Shoyu has brewed in Yahata, on the island of Kyushu, since 1913. Iki is a saishikomi soy sauce: instead of fermenting the koji mash in saltwater, they ferment it in already-finished soy sauce, roughly doubling both the ingredients and the time in the tank.

The result is dark, thick and rounded, with the sweet, syrupy umami that Kyushu soy sauce is known for. Molasses, rice starch syrup and mirin add to it; less salt-forward than a Kanto koikuchi, more about depth.

This shoyu is made for raw fish. It coats sashimi instead of running off, and the sweetness is a classic Kyushu match for fatty tuna. Also good as a few finishing drops on cold tofu or a soft-boiled egg. It's concentrated, so pour a little less than a standard shoyu.

Product Details:

• Size: 100ml
• Type: Twice-brewed (saishikomi) soy sauce, sashimi grade
  
• Ingredients: Soybeans, wheat, salt, molasses, rice starch syrup, mirin (glutinous rice, rice, rice-koji, alcohol, sugar)
  
• Origin: Kitakyushu, Fukuoka, Japan

Recommended for:

• Dipping sauce for sashimi and basashi
• Finishing sauce for cold tofu, grilled fish and eggs.
• Pour a little less than a standard shoyu.