White amber tamari sauce, 20 months aged

Founded in 1938 in Hekinan city, Aichi prefecture, birthplace of shiro shoyu (white soy sauce), Nitto Jozo brewery produces artisanal white tamari using Japanese wheat, sea salt, spring water from the Toyota mountains and koji.

Unlike traditional soy sauce, white tamari is made from wheat, salt and water. White tamari sauce is used to highlight ingredients of a dish.

Aroma of white tamari sauce is strongly malty, with notes of koji and white miso, perfectly highlighting its sweet, salty and strongly umami flavor.

Palate is balanced in salinity, sweetness and umami. Chefs use this sauce to enhance ingredients of a dish or to magnify sauces, dressings and other seasonings.

To take full advantage of shiro tamari beauty and delicacy, Nitto Jozo has developed a process that does not require soybeans.

Amber-white tamari sauce is made from wheat grown in Aichi prefecture, sea salt called Umi no Sei from Izu Oshima and water called Asuke spring water. This water comes from the rich nature of Oku Mikawa and Otaga. After being carefully brewed in a traditional wooden barrel, sauce has a natural, mild taste.

It is then bottled and aged in a cellar for 20 months, just like wine.

Result is fabulous for the few bottles exclusively imported by Nishikidori. You'll be amazed by notes of moromi, chicory, woody, buttery, toasted touches, mushroom and hay accents, sweetness of aromas and floral hints.