Saishikomi Shoyu "Naturally Double Brewed Soy Sauce"

For commercial use, Restaurant, Department store

For meat dishes: Steak, BBQ, grilled meat. Its rich texture clings to meat fibers while enhancing the meat's savory flavor.
For fish dishes: Dip sashimi or sushi in it to draw out the ingredients' flavors more deeply. (Especially good with fatty fish like yellowtail or tuna, or ingredients with strong flavors.)
As a secret ingredient: Add just a little to stews or simmered dishes at the end for a deeper, more complex flavor.
Of course, it also works as a base for ramen sauces.

Aritaya's koikuchi soy sauce undergoes two years of aging before becoming a finished product. Saishikomi soy sauce is made by adding soybeans and wheat to this dark soy sauce and fermenting it once more.
Compared to standard koikuchi soy sauce, it offers a richer, deeper flavor with enhanced umami.
It has a thicker consistency and more intense flavor than dark soy sauce, making it ideal for highlighting the taste of ingredients or pairing with fatty foods.

JAPAN ： Both direct and indirect transactions are acceptable

Others ： Both direct and indirect transactions are acceptable