Intense tamari soy sauce Minobi fermented in cypress barrels ⋅ Tamariya ⋅ 100ml

Matured for two years in wooden casks, its taste is intensely umami with a hint of acidity, making it more like miso than soy sauce. This is due to its manufacturing process, which differs greatly from traditional soy sauce. While conventional soy sauces are made with the same ratio of soy and wheat, this one contains 4 times more soy than wheat. The amount of added water is also reduced, from 120% of the volume of cereal water in conventional soy sauce to 50% of the volume in this sauce. This concentrates the flavours, giving it its intense taste.