Reference : NISTAMIN1-2-3-D
Najimi tamari sauce is a soy sauce made from whole Japanese soybeans, not defatted, and sea salt.
The refining takes place in nearly 150 years old Japanese cedar vats.
At our artisan Minamigura, its production begins by mixing 1.5 tons of steamed soybeans in a huge wooden vat with an equal amount of water; it is called "Tomizyjikomi".
It is much more qualitative than the other sauces made according to the same process because its maturing lasts 2 to 3 years.
This "Tamari" is fermented, naturally and long aged and has a special flavor, and is completely natural.
This sauce is more liquid, less strong, lighter but nevertheless remains very rich and offers an umami 1.5 times superior to other classic soy sauces.
Our perfect combination : this sauce is ideal for cooking boiled dishes, stews, broths.
MINAMIGURA
Our craftsman, Yaemon Aoki, fifth generation, presents his job
In Taketoyo, a town famous for its fermented products, we produce 'Mame Miso', with a natural taste, made from pure soybeans and 'Tamari', a pure and concentrated soy sauce, in the traditional way.
Najimi tamari sauce is a soy sauce made from whole Japanese soybeans, not defatted, and sea salt.
