Shiro Tamari Soy Sauce 100ml
A unique bottle of wheat-based tamari to add a one-of-a-kind flavor to your meals.
¥ 450
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Description
Region
Producer
Description
This shiro (white) tamari is made from only three simple ingredients: wheat, salt, and shochu.
Unlike white shoyu, this white tamari uses only wheat to achieve the classic and sought-after flavor of the original product, developed during the Edo period in Aichi. Using only half of the water and removing soybeans from the production process changes the classification from shiro shoyu to an original fermented wheat product dubbed "Shiro Tamari".
Dietary Restrictions
- Vegan
- Vegetarian
- Pescetarian
Common Allergens
- Wheat
- Soybeans
Technical Details
- Product weight: 250 gr
- Product height: 15 cm
- Product width: 5 cm
- Product length: 5 cm
DISCLAIMER: Please be aware the common allergens and dietary restrictions listed here are directly translated from the product’s packaging and information from the seller. We cannot guarantee the presence or lack of certain allergens/animal products in the products. Please use caution for any personal health concerns when consuming these products at your own risk.
Region
Shiro Tamari Soy Sauce 100ml is produced in Aichi prefecture.
Producer
Nitto Jyozo
Aichi Prefecture
Nitto Brewery, established in the early Taisho era by Suekichi Kamiya, has been brewing shiro-tamari since 1993. Born of a desire to create the ultimate white soy sauce, Nitto's Mirakwa Shiro Tamari uses twice the usual amount of wheat malt and an active-water brewing process with mineral-rich water from the mountain village of Otaga.
Made only using wheat, salt, and water, shiro-tamari is not classified as a soy sauce, but a 'fermented wheat seasoning'. Brewed in exactly the same way as a typical white soy sauce but with more richly concentrated ingredients, the result is a thicker, richer seasoning: the tamari of white soy sauces.
Made only using wheat, salt, and water, shiro-tamari is not classified as a soy sauce, but a 'fermented wheat seasoning'. Brewed in exactly the same way as a typical white soy sauce but with more richly concentrated ingredients, the result is a thicker, richer seasoning: the tamari of white soy sauces.
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