Soy sauce - Shoyu Saishikomi Nama, Fueki, Japan

This Shoyu has an incomparable, very fruity aroma that goes perfectly with fried duck breast, for example. Saishikomi have a strong taste, but still contain a little less salt than other soy sauces. The brewing method is very time-consuming, because a dark Shoyu is brewed first (approx. 1.5 years at Fueki), then new ingredients are added and a second fermentation takes place. A laborious process that only a few breweries do. Not least for this reason, Saishikomi only make up about 1% of all Shoyu brewed. Nama means that the filtering was very gentle and the flavor nuances are therefore particularly well preserved. The Fueki factory was founded in 1789 in Kawagoe in the Saitama province and has been brewing natural soy sauce in wooden barrels ever since. For several years, the factory has been active in the `100 Years Project`, which helps to keep the tradition of hand-crafted, traditional wooden barrels alive. Tip: As a dip for tofu and to flavor ramen soups.