Traditionelle doppelt fermentierte Sojasauce aus Kyoto Saishikomi

Traditional double fermented soy sauce from Kyoto Saishikomi 100 ml

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100 ml

  • Very complex taste
  • Rare variety of soy sauce
  • Prepared by Craftsmen in one Traditional company, which was founded in 1879
  • Without the addition of flavors, flavor enhancers, colorings and preservatives


What is double fermented soy sauce?

A double fermented soy sauce, too Saishikomi called, is made not only from soybeans, wheat and water, but from Ready-made soy sauce to which soy beans, wheat and water are added and then fermented. This Saishikomi became Aged in wooden barrels for over two yearst.

It is strong, but above all very complex in taste. 

What is the Kyoto soy sauce used for?

This soy sauce shouldn't be used for cooking, but as a Finishing sauce e.g. to:

  • Sashimi
  • Seafood
  • Duck and game
  • strong meat


The manufacturer was founded in the twelfth year of the Meiji era (1879) in the Japanese city of Kyoto. The brewery is still located near the Imperial Palace today. Even in the 5th generation, the traditional methods of soy sauce production have been preserved. 

The brewery's soy sauces are widely recognized in Kyoto kaiseki restaurants for their quality.


You can find more interesting information about soy sauces in general, such as the umami content here.


soy sauce
Delivery within 3-5 days

Origin: Japan
Ingredients: SOYBeans, WHEAT, salt, alcohol
Allergens: SOY, WHEAT

Nutritional values per 100 ml
energy 427 kJ / 117.4 kcal
fat 0 g
saturated with it 0 g
17.5 g
of which sugars 0 g
protein 11.7 g
salt 13.5 g

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