Nitto Jyozo White Shiro Tamari

300 ml bottle - Japan

"Tamari" (たまり) comes from the Japanese word for the liquid that forms during the fermentation process of soy sauce.

The word itself is derived from the Japanese verb "tamaru" (たまる), which means "to accumulate" or "to collect." In the context of tamari, it refers to the liquid that collects as the fermentation, that creates a more complex umami flavor than other soy sauces.

Tamari literally refers to the "collected" or "accumulated" soy sauce liquid that results from the fermentation of, in this case, the wheat, without any soy.

This is both delicate and with a full aromatic profile in its blend of saltiness, sweetness and umami punch. And not thick or heavy on the palate like a soy sauce can be.

Because Ninagawa-san of Nitto Jyozo made this sauce with 100% wheat, the Japanese government told him he can not call it "shoyu". Thus it is "white tamari".

Nitto Jozo uses locally grown wheat, Japanese sea salt, mountain spring water and koji to make their shiro tamari.

It is delightfully light and is used for its wonderful umami’ness to dishes.

ingredients: water, wheat, sea salt, rice wine spirit