Kayanoya Double-Aging Soy Sauce - Sweet (300ml)

Bottle of Kayanoya Soy with a white label on a white background
Kayanoya Double-Aging Soy Sauce - Sweet (300ml)
Bottle of Kayanoya Soy with a white label on a white background
Kayanoya Double-Aging Soy Sauce - Sweet (300ml)

Kayanoya Double-Aging Soy Sauce - Sweet (300ml)

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Kayanoya Double-Aging Soy Sauce (Sweet) is a sweeter soy sauce which is popular in Kyushu.

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.

We add the refreshing sweetness of mirin to a soy sauce created via our special two-stage method, which requires twice as many ingredients, time, and care.


This is ideal for seasoning chilled tofu, sashimi, stir-fried dishes, and various dressings.

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), Sweet Rice Wine (Glutinous Rice, Rice, Rice Koji (Rice, Koji Starter), Alcohol, Glucose (Corn, Potato, Sweet Potato), 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: 850 mg
Total Carbohydrate: 3 g
Protein: 2 g

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

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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.

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