Saishikomi Shoyu (Double-Brewed) (再仕込醤油)
Soy sauce brewed twice: finished shoyu replaces the brine in a second moromi, giving a dense, low-yield luxury type.
| JAS type | Saishikomi ('re-brewed') |
|---|---|
| Method | A first soy sauce is used instead of salt water to make a second mash, which matures again |
| Use | A finishing sauce for sashimi and fine dishes, used in small amounts |
Saishikomi is the richest of the five types because everything in it has been brewed twice. Production is slow and yields are low, so it is sold in smaller bottles and used where its concentration shows - a drop on sashimi rather than a ladle in a stew.
Its home ground is Yamaguchi Prefecture in western Japan. Abroad it appears as 'double-brewed' or 'saishikomi' on speciality labels, and it is the type most often given as a gift bottle.
See also
What is shoyu?Related page in this guide.First shopping list
Related page in this guide.
Sources: Ministry of Agriculture, Forestry and Fisheries (MAFF), 'Traditional Foods in Japan'; JAS soy sauce standards; Umami Information Center; Kikkoman official information; Wikipedia (CC BY-SA 4.0). Checked 6 November 2026.