In stark contrast to "dark" soy sauce, white tamari is made up of only wheat, salt and water. This product is essentially a white soy sauce, which traditionally is mostly wheat and a little bit of soy bean. When you ferment soy beans they become dark, so the more you have the darker the brew. Ninagawa-san made his brew with 100% wheat, so the Japanese government told him he can not call it "soy sauce". So he playfully calls it "white tamari". Nitto Jozo uses locally grown wheat, Japanese sea salt, mountain spring water and koji to make their shiro tamari. The taste of the this brew is not similar to other soy sauces, instead it is a gorgeous seasoning with a harmonious blend of saltiness, sweetness and umami. It is used to highlight ingredients in a dish, vinaigrettes, sauces, etc. Refrigerate after opening.