Produced from only Japanese-grown soybeans and natural sea salt (and no sugar like commodity brands). Slowly aged for 3 years in cedar casks, the tamari has a thick, caramel-ish, smoky, meaty, deep umami flavor that is well balanced, not very salty.
It is recommended that you do not cook with this special brew, just use as a dipping sauce and/or brush on meats, fish or whatever you prefer. Please refrigerate after opening.
Made in Aichi, Japan
Ingredients: water, soybeans, salt
Weight: 200 ml
The Producer - Ito Shoten is a 200 plus year old tamari and miso company nestled in Taketoyo, Aichi Prefecture. Currently run by the spry 85 yr old Ito-san (9th generation) and his grandson (11th generation).
Ito Shoten uses traditional methods to turn locally grown whole soybeans into tamari and miso.
One aspect of Ito Shoten’s process that makes their tamari so special is the aging. Their miso is aged for 3 years in ancient barrels (the youngest is 100 years old…the oldest 200), weighed down by river stones. When you visit, it really feels like you are stepping back in time. This is artisanal production at its finest.