100% Wheat - 300 ml bottle - Japan
Nitto Jozo is a small, traditional fermentation producer based in the Mikawa region of Aichi Prefecture, Japan, founded in 1938. The company is known for its careful, small-batch brewing of tamari-style soy sauces, with a focus on wheat, salt, water, and koji, and a long respect for time as the defining ingredient.
Their white tamari (shiro tamari) reflects this approach in one of its most delicate expressions.
Brewed using locally grown wheat, Japanese sea salt, mountain spring water, and koji, it is a pale, gently aromatic seasoning that sits outside the more common commercial soy sauce spectrum. Rather than intensity or weight, it leans toward clarity, balance, and the quiet layering that comes from slow fermentation.
The flavor is distinct from standard soy sauces: instead of depth through darkness and density, it offers a clean interplay of saltiness, soft sweetness, and umami. It works best as a finishing accent—something that lifts and sharpens rather than dominates a dish.
“Tamari” comes from the Japanese verb tamaru (たまる), meaning “to accumulate” or “to gather.” The term originally referred to liquid that gathers naturally during fermentation, as enzymes slowly break down grains and proteins into concentrated flavor.
Within the broader tradition of Japanese soy sauce brewing, tamari refers to a style that tends to be deeper and more umami-driven, shaped by fermentation that emphasizes roundness and concentration. White tamari, by contrast, is a lighter expression—paler in color, softer in aroma, and defined more by wheat-forward fermentation than soy-dominant formulations.
ingredients: water, wheat, sea salt, rice wine spirit
