Name: Kayanoya Double-Aging Soy Sauce (300ml)
Brand: Kayanoya USA - Kubara Honke USA, Inc.
SKU: 1318
Price: 13.15 USD
Availability: InStock

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Kayanoya Double-Aging Soy Sauce -- Aged soy sauce undergo a longer aging process, resulting in a strong, rich flavor profile, though this method requires more time and effort to produce.

Kayanoya Double-Aging Soy Sauce is made by using a two-stage brewing method, which utilizes raw soy sauce instead of salt water to mature it. This process requires twice the amount of ingredients, time, and care.

It is perfect match not only for fish dishes like sushi and sashimi, but also for meat dishes such as steak. Drizzling it directly on steak or using it in a Japanese-style steak sauce enhances the deliciousness of the meat. Just a small addition can greatly elevate the depth of flavor in any dish you prepare.

[This product's "best before" date is 365 days after the date of packaging. 100% of our products are created in carefully monitored facilities in Japan, and then shipped to overseas markets, so please note that our "best before" date may be sooner than packaged products that contain preservatives. No products can be exchanged within 90 days of the "best before" date. Thank you for your understanding.]

Net Weight: 10.14 fl oz (300 ml)
Shelf Life: 365 days
How to Store: Avoid direct sunlight and store in a cool place.
Ingredients: Soy Sauce (Water, Soybean, Wheat, Salt), Water, Fermented Seasoning (Water, Alcohol, Rice Wine (Rice, Rice Koji (Rice, Koji Starter), Salt), Glucose (Corn, Sweet Potato, Potato), Salt), Salt
Food Allergen Info: Wheat, Soybean
Product of Japan
Serving Size: 1 tbsp (15 ml)
Calories: 15 kcal
Total Fat: 0 g
Cholesterol: 0 mg
Sodium: 890 mg
Total Carbohydrate: 2 g
Protein: 2 g

Seasoning sashimi, chilled tofu, and various stir-fried or simmered dishes.

Double-Aging Soy Sauce

Types of Soy Sauce

In Japan, Soy Sauce is classified into 5 types according to the JAS standard: White, Light, Dark, Double-Aging, and Tamari. White and Light Soy Sauces have shorter fermentation periods, resulting in a lighter color and milder flavor, with higher salt content. The most common type is Dark Soy Sauce, which constitutes most of the soy sauce.Double Aging and Tamari Soy Sauces have longer fermentation periods, providing strong umami and rich flavor, but require more time and effort to produce.

Manufacturing Process of Double-Aging Soy Sauce

Traditional soy sauce is made by fermenting soybeans and wheat to produce soy sauce koji (mold culture), which is then mixed with saltwater and aged for six months to brew soy sauce. Double-aging soy sauce, on the other hand, uses fermented raw soy sauce instead of saltwater during brewing, which is a luxurious production method requiring twice the time and effort. Due to using soy sauce itself instead of saltwater, soy sauce made by this luxurious method is characterized by its rich color, flavor, and aroma.

Double-Aging Soy Sauce - Sweet

Sweet double-aging soy sauce is favored in Kyushu, located in the southwestern part of Japan, where sweeter soy sauces are popular. This soy sauce is made by adding mirin to our rich and flavorful double-aged soy sauce, creating a sweet soy sauce that is beloved in Kyushu.

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Recommended Use for Double-Aging Soy Sauce

Double-Aging Soy Sauce has a rich flavor and aroma that complements fish dishes like sushi and sashimi, as well as meat dishes like steak. It can be used as a drizzle on steak or used to make a Japanese-style steak sauce to enhance the deliciousness of the meat. Additionally, adding a small amount to dishes can significantly enhance their flavor.