Usually ships within 1-5 business days. Product Description. This tamari soy sauce is from "Ito Shoten," a long-established brewing house founded in the Bunsei era of the Edo period, located in Taketoyo Town, Aichi Prefecture. The brewing microorganisms that inhabit the vats and brewery have been passed down as heirlooms since the Edo period. It is slowly aged for three years in 200-year-old cedar vats, without sparing time or effort, to achieve a deep umami and richness. We spare no effort in cultivating good koji mold and press it with great care to maximize the umami. This exquisite product, with its rich umami and body, yet smooth mouthfeel and clean taste, contains no sweeteners or preservatives. Contents: 200ml. Storage: Store in a cool place, avoiding direct sunlight or warm places. Refrigerate after opening (below 10°C). Ingredients/Components: Soybeans (domestic), Salt
[Only 2 Ingredients] Den'emon Tamari's ingredients are only two: domestic soybeans and sun-dried salt. [Exquisite Product] Domestic soybeans and sun-dried salt are placed in cedar vats, stacked with stones, and aged for three years. We spare no effort in cultivating good koji mold, and this tamari, carefully selected as only the highest quality when pressing, has a mellow and deep umami taste close to freshly pressed. It contains a lot of umami created by natural aging, and is characterized by its deep umami, richness, and thick mellowness. [Long-Term Aging] Miso made from soybeans becomes more aged the longer it is left to rest. Normally, it is about one year, but the peak of aging is said to be three years. Den'emon takes time and effort to let it rest and age for three years, resulting in miso and tamari with deep umami and richness. [Inherited Brewing Microorganisms] The cedar vats used for resting (aging) are rare cedar vats that have been used for over 100 years and passed down through generations. The "brewing microorganisms" that inhabit the cedar vats continue to protect the taste of Den'emon to this day. [Difference from General Soy Sauce] Compared to general soy sauce containing wheat, this tamari is made only from soybeans, giving it a deep umami and richness. It contains a lot of umami created by natural aging, and the umami acts so strongly that it tastes sweet. [No Wheat] Since no wheat is used at all, it can be safely used by people with wheat allergies or those following a gluten-free diet. [All-Purpose Seasoning] Only about a quarter is obtained from the tamari pressed from miso aged for three years. This tamari, with the umami and nutrients of soybeans concentrated, has a deeper, thicker sheen and sweetness than soy sauce in both taste and color. It pairs well with sashimi, egg-on-rice, and cold tofu, as well as meat dishes such as steak and beef tataki. When used in simmered or grilled dishes, it adds a deep richness and further enhances the taste of everyday cooking. [Name] Tamari Soy Sauce (Honjozo) [Ingredients] Soybeans (domestic) (fractionated production and distribution management completed), Salt [Important] Please note that if the product is renewed by the manufacturer and the packaging (including contents) is changed, we will deliver the new packaging.