Twice Brewed Soy Sauce (Saishikomi Shoyu) - 150ml PRESERVING JARS The heavier droplet size of

The heavier droplet size of the extra coarse rose also makes it ideal for watering larger plants that need a generous amount of water in a controlled flow

They are carefully prepared by hand and preserved in jars of olive oil

clear soups

It is perfect as a dipping suace for sashimi or steak

Twice Brewed Soy Sauce (Saishikomi Shoyu) - 150ml PRESERVING JARS The heavier droplet size ofSaishikomi or twice brewed soy sauce is hard to find in Japan today, making up less than 1% of all shoyu produced. This saishikomi is made from locally grown soybeans, wheat, salt and water, which is fermented over a year and a half to first create Tatsumi's signature soy sauce. To make Saishikomi shoyu, soybean and wheat is then added to this mixture and fermented for an extra year and a half. Saishikomi shoyu has more depth and flavour compared to