Tamari soy sauce

This Hon Tamari soy sauce appears on the surface of soy miso when it matures naturally, after 18 long months. It is diluted with water to make it more fluid.

It's a very grand cru !

Warabeuta tamari sauce is a soy sauce made from whole Japanese soybeans, not defatted, and traditional Japanese sea salt called "umi no sei".

Najimi tamari sauce is a soy sauce made from whole Japanese soybeans, not defatted, and sea salt.

Tsuresoi 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.

The soy sauce we offer is the Asuke Mikawa Shiro Tamari

A very, very great vintage, very rare, much appreciated by Chefs as a secret ingredient in simmered dishes, marinated vegetables, vinaigrettes...

Tsuresoi 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.