Our tamari soy sauce is produced on a small scale using traditional methods at a family farm outside Gifu in Japan. Its flavor is the result of great care in selecting and preparing the raw ingredients and in storage, with no additives. Production begins in autumn when the soybeans have just been harvested and the conditions for fermentation are perfect. After the beans have been steamed and mixed with koji mold, they are pressed and drained in special steel vats, where they ferment and mature for at least nine months. It is there that the flavors develop that will soon bring an autumnal Japan to your kitchen.
Its rich, aromatic flavor pairs well with most things—dressings and dips, stir-fried vegetables, soups and stews, and mixed with brown rice, sesame seeds and nori. It also works perfectly as a seasoning at the table—so delicious that no one will miss the salt shaker! Tip: Roast nuts and seeds with tamari and enjoy them as a snack or sprinkle them over dishes.
Also try Shoyu, a slightly milder soy sauce that is aged for 18 months.
Storage / Consumption
Unopened packaging: Dark and cool.
Opened packaging: Dark and cool.
Recycling / Sorting
Sorted as colored glass and plastic.
Production
Japan
