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 component (total nitrogen) of "wheat-free whole soybean tamari soy sauce": 2.00 or more *Contains 1.3 times more than JAS standard special grade dark soy sauce.
◆ Values that represent umami flavor ●Total nitrogen value: 2.00 or more ◆ Authentic tamari soy sauce made with 100% whole soybeans and no wheat. Gluten-free tamari soy sauce made with 100% whole soybeans and salt. Of course, when making moromi, we also make tamari koji using seed koji and soybean flour, so this is a genuine soy sauce made from 100% whole soybeans. This tamari is made using traditional manufacturing methods and aging techniques, allowing you to experience the soft umami taste straight through. The scent is of course soft and has no sharp scent at all, making it a very elegant scent.
