In stark contrast to "dark" soy sauce, white tamari is made up of only wheat, salt and water. It is used to highlight ingredients in a dish. Nitto Jozo uses locally grown wheat, Japanese sea salt, mountain spring water and koji to make their shiro tamari. The nose is strong malty, with koji and white miso notes, which perfectly highlights it's sweet, salty and strong umami flavor. Refrigerate after opening.
Ingredients: water, wheat, sea salt, rice wine spirit
Started in 1938, Nitto Jozo produces artisanal white tamari utilizing Japanese wheat, sea salt and mountain spring water from the mountains of Toyota.