It is made from wheat from Aichi Prefecture and Izu Oshima's traditional sea salt, "Umi no Sei".
Tamari soy sauce is guaranteed without additives, colorings, preservatives or flavor enhancers. Before pressing, the must is fermented and aged for 90 to 120 days in traditional wooden barrels in the dedicated workshop "Nitto Jyozo Asuke Kura".
Our perfect combination : this tamari sauce is exceptional for Suimono (clear soup, broth), simmered dishes, hot dishes and chawan-mushi (dish made from eggs and vegetables steamed), etc... and can give a mellow flavor and a rich taste.
