Soy Sauce - Shoyu Saishikomi Nama, Fueki, Japan

This shoyu has an incomparably fruity aroma that pairs perfectly with roasted duck breast, for example. Saishikomi have a robust flavor, yet are slightly less salty compared to other soy sauces. The brewing method is very time-consuming, as a dark shoyu is first brewed (approximately 1.5 years at Fueki), then new ingredients are added, and a second fermentation takes place. It`s a complex process that only a few breweries undertake. This is one of the reasons why Saishikomi account for only about 1% of all shoyu produced. Nama signifies that the filtration process is very gentle, thus preserving the subtle flavor nuances. The Fueki factory was founded in 1789 in Kawagoe, Saitama Province, and has been brewing natural soy sauce in wooden barrels ever since. For several years now, the factory has been actively involved in the `100 Years Project,` which helps to keep the tradition of handcrafted, traditional wooden barrels alive. Tip: Use as a dip for tofu. Also great for flavoring ramen soups.