Handa no Umiya Decolorized Tamari Soy Sauce 45 Light Color Tamari Soy Sauce x 6 bottles No chemical seasonings added 1.8L

Tamari soy sauce, a specialty of Handa in Aichi Prefecture, has 1.5 to 2 times more natural umami than JAS standard special grade soy sauce, so it is characterized by its deep flavor. In this way, ``Tamari Soy Sauce'' is a superb all-purpose seasoning that can be called a soybean extract, having been made over a long period of time to bring out the maximum flavor and nutrition of soybeans. The umami component (total nitrogen content) that determines the value of "tamari soy sauce" is defined by JAS standards as 1.6 to 3.0. Tamari soy sauce, which is brewed in this highly concentrated manner, is a highly rare soy sauce with a rich taste and richness, as well as the unique reddish color of tamari soy sauce. As mentioned above, tamari soy sauce is very time-consuming to make, so it only accounts for 1.6% of the total soy sauce production by the approximately 1,250 soy sauce manufacturers nationwide. In other words, it is a ``rare soy sauce'' that has been made by overcoming the hurdles of long aging and low-temperature preparation that even soy sauce manufacturers hesitate to make. Natural umami component (total nitrogen) of "Decolorized Tamari Soy Sauce 45": 1.60 or more *Contains 1.06 times more than JAS standard special grade dark soy sauce. ◆ Numerical values representing umami ● Total nitrogen value: 1.60 or more ◆ Tamari soy sauce that has been bleached using Yamami Jozo's unique filtration technology to retain its umami flavor. This light-colored tamari soy sauce has a strong umami flavor, which is a characteristic of tamari soy sauce. Tamari soy sauce has a refreshing taste the moment you put it in your mouth, but it has a long-lasting umami flavor that you can't imagine from its color (appearance). The scent is more refreshing than regular tamari soy sauce.