Tamari Warabeuta soy sauce

The refining takes place in nearly 150 years old Japanese cedar vats.
At our artisan Minamigura, production begins by mixing 1.5 tons of steamed soybeans in a huge wooden vat with half the amount in water; it is called "Gobujicomi".
In more industrial production, equal amounts of water are used (Tomizujikomi process) but the flavor is much weaker.
For "Gobujikomi", the soybeans and water are refined for three years.
This "Tamari" is fermented, naturally and long aged and has a special flavor, and is completely natural.
The role of "Koji" in making "Tamari" is as important as it is for miso (but the type of Koji mushroom is different).
The "Tamari" with a very rich and ripe taste, gradually descends from the vat after maturing for three years and is then harvested.

This "Tamari" is called "Kibikidamari".
Alternatively, the miso (mixture of soybeans, water, salt) is taken out of the tank then placed between cloths, by layer, and pressed to obtain a tamari called "Assakudamari".
Large companies use a combination of wheat and soybeans in mass production because the wheat fungus ferments soybeans much faster than the natural soy fungus.
However, only good soybeans, grown in Japan, natural salt and pure water are used at Minamigura.

The Warabeuta tamari sauce is of the kibikidamari type, the ultimate, the rarest, the most precious and has been refined for at least 3 long years.
It has twice the umami and thickness of general soy sauce.

Our perfect combination : you can use this tamari sauce for Japanese cuisine, tasting beef, making a simple olive oil sauce ...