Richer in flavor and thicker than the usual single-brewed variety, this double-brewed shoyu from Suehiro Shoyu is a delicious balance of complex flavor. A truly unique tasting experience, this double-brewed soy sauce at once tastes less salty than traditional varieties yet more intensely flavorful. Its viscous consistency and stand-alone flavor profile make it great for use as a dipping sauce. Easily incorporate deep umami flavor into all your dishes with our extraordinary double-brewed soy sauce!
Through a unique creation process, Suehiro Shoyu produces its double-brewed soy sauce. Starting with a ‘regular’ single-brewed batch of shoyu, a second batch of sauce is created. However, instead of adding the usual amounts of water and salt to the ingredients, an equal quantity of finished soy sauce is used. This double-brewing creates a thick and luxurious sauce and lends exceptional flavor to the finished condiment. Rich and savory, a little of this shoyu immediately adds a complex flavor to whatever you’re preparing. Perfect for all manner of vegetables, seafood, meats, and cheeses, it pairs beautifully with them all.
Produced exclusively from Japanese-grown soybeans, wheat, and sea salt, only locally sourced ingredients make it into this specialty condiment. Free of additives, preservatives, artificial flavors, or colors. Its singular complexities and nuances of flavor come from a long fermentation period and time-tested techniques. Brewed naturally, be sure to refrigerate your soy sauce after opening to preserve its singularly delicious flavor.
You’ll find Suehiro Shoyu in the Hyogo Prefecture. Since 1879 they’ve been brewing the light-colored soy sauce known as usukuchi, a traditional soy sauce that’s been made in pretty much the same fashion since the 1600s. Suehiro maintains the traditional brewing methods that have been in place for centuries, committing to the more complex and time-consuming methods, and in return, producing one of Japan’s most superior shoyu. Small batch production using soy and wheat exclusively grown in Japan results in an homage to an ancient Japanese food tradition.