FAQ

Tamari soy sauce is a dark-colored soy sauce mainly brewed in the Tokai area of Japan. A wide variety of soy sauces have long been produced in each part of Japan, but they are now classified into five types by Japan Agriculture Standards (JAS) ; Koikuchi (Common), Usukuchi (Light color), Tamari, Saishikomi (Refermented) and Shiro (Extra light color).
(Please go to the following URL of “Soy Sauce Information Center”: https://www.soysauce.or.jp/en/types-and-how-to-use-them)

While Tamari soy sauce is generally made from soybean, a small amount of wheat and salt, there is the other type of Tamari soy sauce made without wheat. In fact, we have 2 types of Tamari soy sauces made with/without wheat in our product line, and provide those at our customer’s request. Tamari soy sauce is rich in flavor. Our Tamari soy sauce contains 1.4 to 2.0 times the amount of the total nitrogen* contained in regular Koikuchi soy sauce on the market.
*The total nitrogen gives an indication of Umami (savory flavor) content,

Tamari soy sauce is characterized by thickness, dense Umami, and a unique fragrance.
It has long been called and known as “sashimi tamari” in the Tokai area of Japan, as is commonly used at the table with sushi and sashimi. When heated, it reveals a pleasing red tint, thus it is used in cooking such as grilled and simmered foods and for processing such as fish boiled in soy sauce and rice crackers.
Tamari soy sauce, having lighter fragrance than that of Koikuchi soy sauce, also brings out the flavor of dried fishes (bonito, sardine, mackerel, etc.) used as soup stock.

There is a difference in the total nitrogen, which gives an indication of Umani content, between GOBU and TOMIZU Tamari.
We can make Tamari soy sauce condensing the flavor by adjusting the volume of preparation water. As the product names, GOBU (5-BU) and TOMIZU (10-MIZU), imply, GOBU Tamari is produced with half of the total volume of preparation water used in the production of TOMIZU Tamari. Therefore, GOBU Tamari is a worthwhile product since the production volume is limited.

The maturing period of soy sauce varies depending on the type and manufacturing process. In our plant, the maturing period is 6 to 8 months as a standard. We set the most suitable maturing period of the product according to a customer need, while constantly monitoring the conditions of Moromi (unrefined soy sauce) For your information, please go to the following URL of “Soy Sauce Information Center”.
https://www.soysauce.or.jp/en/manufactuing-process

Yes, it's possible.
As for the tastes of soy sauce, Umami can be controlled by adjusting the nitrogen content, and saltiness be adjusted by changing the salt content. Likewise, the fragrance is also adjusted in the manufacturing process. According to our customer’s request, we provide the best product based on experiences, techniques and huge amount of data that have been accumulated in our company over a long period of time.

When the products are shipped from our plant, we use the following types of containers depending on the volume:

• 1000-liter IBC (Intermediate Bulk Container)
• 200-liter Drum
• 18-liter BIB (Bag-In-Box)
• 1.8-liter Plastic bottle with handle
• 1-liter Plastic bottle
• 500-mL Plastic bottle