Naturally double brewed soy sauce (Saishikomi shoyu) is made from locally grown soybeans, wheat, salt and water. First fermented over a year and a half to create the Aritaya's signature soy sauce, then soybean and wheat is added to this soy sauce mixture and is fermented for an extra year and half. "Saishikomi shouyu" means twice fermented soy sauce, and is very rare to find this type (only 1% production of all shoyu).
soybeans, wheat, salt, alcohol
1.65 in x 1.65 in x 5.04 in
18 Months, Room Temperature
Founded in 1832 as a soy sauce brewer, Aritaya celebrated its 190th anniversary in 2022. Since its founding, the company has stubbornly maintained the production of "naturally brewed soy sauce," which is fermented and matured solely by the power of natural indigenous bacteria (kura-attached yeast). Using only domestic soybeans, wheat, and salt, and fermenting and maturing for at least two years in a stone storehouse (earthenware brewery) that has been in use for more than 150 years, the company continues to produce "Naturally Brewed Soy Sauce (1-stage preparation)" and "Naturally Double-Brewed Soy Sauce (2-stage preparation, 3-year brewing)" with the natural brewing method (production is estimated at 1%), which is already rare in Japan.