This is an old-fashioned soy sauce simply made with Japanese soybeans and salt, and then slowly aged for 3 years in 145-year-old wooden kioke barrels. This tamari shoyu does not contain wheat so it is a great option for those concerned about gluten.
Najimi tamari sauce has a water to soybeans ratio of 1:1 so unlike other richer shoyu versions it is recommended to be used as a seasoning for cooking dishes such as stews.
Minamigura Shoten has been making this sauce for over 145-years in the Town of Taketoyo in Aichi Prefecture.
This shoyu is recommended for cooking as a seasoning for dishes such as stews.
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