Naturally brewed. This tamari is the type of soy sauce characterized as wheat free. Fermented more quickly than traditional tamari by raising the temperature of the mash. Koji inoculated organic soybeans are aged for six months in this accelerated brewing process. Tamari was originally the liquid that rose from miso during fermentation. Today it is mash brewed as a sauce. Its flavor reminds one of miso much more pronounced than shoyu. In japan tamari is used in food manufacturing. Shoyu is for cooking. Meticulous tracking and audited records guarantee the purity of this food from the farm to your table. Good food. Good reason. Health & happiness. Ocia certified organic. Made in usa.
