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Richly concentrated umami

[Hoshisan]

Double-brewed soy sauce

Among Japanese soy sauces, there is a premium soy sauce known as "Saishikomi Shoyu" (double-brewed soy sauce), which Hoshisan offers. This is made by steeping fermented soy sauce mash in raw soy sauce instead of brine for further maturation, doubling both the amount of soy sauce and the fermentation time. This process results in a richly concentrated umami and aroma. It's even more appealing due to the subtly spicy flavor characteristic of the Kanto region.

Kurly's Note

Intensely concentrated umami

[Hoshisan]

Double-Brewed Soy Sauce

We are offering Hoshisan's "Saishikomi Shoyu" (double-brewed soy sauce), which is considered the highest quality soy sauce among Japanese soy sauces. This soy sauce is made by fermenting soy sauce koji once, then steeping it in raw soy sauce instead of brine for further fermentation. This process doubles both the amount of soy sauce and the fermentation time, resulting in an intensely concentrated umami and aroma. Its appeal is further enhanced by the spicy flavor characteristic of the Kanto region.

Kurly's Note

California Proposition 65

⚠️WARNING: Consuming this product can expose you to chemicals including lead and cadmium which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.p65Warnings.ca.gov/food.

This notice is provided in accordance with California state law.
For more information, please visit www.P65Warnings.ca.gov/food.