Nihon Chomiryo Tabi
Nara / Ikaruga — Soy sauce
Nishiki Shoyu Yamato Nishiki "Ryotei no Waza" Sashimi Shoyu (ニシキ醤油 料亭の技 さしみしょうゆ)
“A sashimi soy sauce from Ikaruga, home of Horyuji, brewed twice over two years.”
¥605
/ 200ml (reference price)
Buy from the maker
Takes you to the maker's own online shop.
Story
The story behind it
Nishiki Shoyu has been brewing soy sauce since 1900 in Ikaruga, Nara, the town of Horyuji temple. Yamato Nishiki is the brewery's premium line.
"Ryotei no Waza" is a soy sauce made for sashimi. The soy koji is brewed twice and the sauce takes two years to make, which gives it a thick, rich body. It is labeled as a brewed tamari soy sauce and carries the top JAS grade, Cho-tokusen.
It is made to go with both red and white fish. Poured over watery foods such as tofu, or over a rich steak, it keeps its flavor instead of being washed out.
How to enjoy
How to use it
With tuna, yellowtail, or white-fish sashimi. A little over chilled tofu or a grilled steak lets its thick body cling to the food.
Reviews
What travelers say
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