Handmade Double-Brewed Soy Sauce "心心"　(150ml x 3 bottles)

"Saishikomi" (double-brewed) soy sauce is made using a luxurious method in which soy sauce itself, rather than brine, is used as the base for a second round of fermentation and aging. "Kokoro-Kokoro" layers "Kokoro" upon itself, resulting in one of Yamakou's richest and most concentrated products.

• Method: The "saishikomi" (re-brewing) method, using soy sauce as the base liquid for a second fermentation, then further aged in cedar vats
• Flavor: A thick, rich mouthfeel with deep umami and body — noticeably stronger than a typical koikuchi soy sauce
• Recommended uses: Ideal for dishes where the flavor of the soy sauce itself takes center stage, such as sashimi or chilled tofu — a little goes a long way
• Volume: Three 150ml bottles, a premium soy sauce suited to special occasions

A luxurious soy sauce with a richness close to tamari, balanced by the mellow character that defines Yamakou.