Brand's products NITTO JYOZO

Nitto Jyozo has been making white soy sauce in Ekinan, Aichi Prefecture since its founding in 1938. 

White soy sauce makes up less than 1% of total soy sauce production and many do not know it. Our craftsman started making his "Mikawa Shiro Tamari" in 1993.

White tamari sauce uses domestic wheat koji in twice the amount of regular white soy sauce.

Our Master craftsman attributes the extreme quality of his tamari to the spring water of Oku Mikawa village (Asuke-cho, Aichi Prefecture), which he uses to make it.

Nitto Jyozo uses more and more wheat that she grows, without the use of chemical fertilizers and pesticides, to perfect the excellence of her condiment.