This is an old-fashioned soy sauce simply made with Japanese soybeans and salt, and then slowly aged for 3 years in 145-year-old wooden kioke barrels. This tamari shoyu does not contain wheat so it is a great option for those concerned about gluten.

Najimi tamari sauce has a water to soybeans ratio of 1:1 so unlike other richer shoyu versions it is recommended to be used as a seasoning for cooking dishes such as stews.

Minamigura Shoten has been making this sauce for over 145-years in the Town of Taketoyo in Aichi Prefecture.

Features

• 3-Year barrel aged shoyu.
• Gluten-free soy sauce.
• 1:1 ratio of water to soy beans.
• Umami content is richer than ordinary soy sauces.

Instructions

This shoyu is recommended for cooking as a seasoning for dishes such as stews.

Details

• Net contents: 900ml
• Ingredients: Domestic whole soybeans (non-GMO), salt
• Nutrition facts (per 100ml): Energy 115kcal, protein 14.4g, fat 0g, carbohydrate 14.3g, sodium 17.0g
• Potential allergen: Soybean
• Made in Japan