SAISHIKOME is the most unusual of the several soy sauce styles produced in Japan. It is “double fermented” (SAISHIKOME), where the water part of normal shoyu is substituted for by using already fermented soy sauce. Invented some time in the 1790s in Yanai-tsu, Iwakuni fiefdom, it was given the name of “Nectar Soy Sauce.” Or, as originally translated “Sweet Dew.” The Inada family who makes this Saishikome, has been doing so since 1874.

Aged for two years before bottling, MITSUBOSHI SAISHIKOME has a deep color, a very high level of richness and savory umami taste. There is a delicate saltiness, a clean aroma and sweetness. It is free of artificial preservatives. Used straight, it is a wonderful dipping sauce. Again, a drop or two heightens the depth of flavor in cream or white sauces. Store at room temperature and refrigerate once opened.