Tamari soy sauce, a specialty of Handa in Aichi Prefecture, has 1.5 to 2 times more natural umami than JAS standard special grade soy sauce, so it is characterized by its deep flavor. In this way, ``Tamari Soy Sauce'' is a superb all-purpose seasoning that can be called a soybean extract, having been made over a long period of time to bring out the maximum flavor and nutrition of soybeans.
The umami component (total nitrogen content) that determines the value of "tamari soy sauce" is defined by JAS standards as 1.6 to 3.0. Tamari soy sauce, which is brewed in this highly concentrated manner, is a highly rare soy sauce with a rich taste and richness, as well as the unique reddish color of tamari soy sauce.
As mentioned above, tamari soy sauce is very time-consuming to make, so it only accounts for 1.6% of the total soy sauce production by the approximately 1,250 soy sauce manufacturers nationwide. In other words, it is a ``rare soy sauce'' that has been made by overcoming the hurdles of long aging and low-temperature preparation that even soy sauce manufacturers hesitate to make.
Natural umami ingredients (total nitrogen) of "Super Special Selected Tamari Soy Sauce": 2.10 or more *Contains 1.4 times more than JAS standard special grade dark soy sauce.
◆ Numerical values representing umami ● Total nitrogen value: 2.10 or more ◆ Tamari soy sauce with excellent cost performance and a well-balanced taste with both umami and a long aftertaste. You can feel a slight wheat aroma and soft richness in the aroma. This is the origin of the so-called "sashimi tamari."
