Drastically different than "dark" soy sauce, white tamari is made up of only wheat, salt and water. Ninagawa-san makes this brew in Aichi, Japan with 100% wheat; under the guidelines of the Japanese government this can’t be called "soy sauce", so he playfully calls it "white tamari". Nitto Jozo uses locally grown wheat, Japanese sea salt, mountain spring water and koji to make their shiro tamari. The nose is strong and malty, with koji and white miso notes, which perfectly highlights it's sweet, salty and strong umami flavor.
Product must be refrigerated after opening.
Ingredients: water, wheat, sea salt, rice wine spirit
300ml glass bottle