Regular soy sauce made over a period of two years using only soybeans and wheat cultivated exclusively by contract farmers for Kajita Shoten. Fermented and aged for another two years by combining the regular soy sauce with “koji (malt)”. A period over a total of four years, spending the best ingredients and time and effort, this soy sauce that has been re-fermented and aged slowly is the “saishikomi” soy sauce. It is a superb soy sauce that contains a lot of natural amino acids and has an amazingly rich and deep taste, as well as a beautifully clear, long-lasting finish. Our soy sauce is nominated by many chefs in Japan.
water, soybeans (EHIME JAPAN/No GMO), wheat (EHIME JAPAN), salt (TOKUSHIMA JAPAN)
ALLERGENS (if applicable)
2.24" x 2.24" x 9.44", 10.14 fl oz
2 years, room temp
Soy sauce brewer since 1874. Soy sauce making first begins with selecting raw materials; soybeans, wheat, and salt. After processing the raw materials, koji making, and moromi management, it then becomes soy sauce. As of today, soy sauce brewers which carry out all processes in soy sauce making from the purchase of raw materials to the production at its own brewery, has become less and less in Japan. Kajita Shoten is one of those very few soy sauce brewers. We sell products that are 100% in-house brewed.Our mission is to provide SAFE AND SECURE FOOD.We have manufacturing System.