Soy Sauce - Shoyu Saishikomi Nama, Fueki, Japan

This shoyu has an incomparable, very fruity aroma that goes well with roast duck breast, for example. Saishikomi have a strong flavor but are slightly less salty than other soy sauces. The brewing method is very time-consuming, because a dark Shoyu is brewed first (about 1.5 years at Fueki), then new ingredients are added and a second fermentation takes place. A cumbersome process that only a few breweries do. Not least because of this, Saishikomi only make up about 1% of all brewed Shoyu. Nama means that it was filtered very gently here and the nuances of taste are therefore particularly well preserved. The Fueki Manufactory was founded in 1789 in Kawagoe in Saitama Province and has been brewing natural soy sauce in wooden barrels ever since. For several years, the manufactory has been active in the `100 years project`, which helps to keep the tradition of handcrafted, traditional wooden barrels alive. Tip: As a dip with tofu. For flavoring ramen soups.