Soy sauce - white tamari seasoning sauce, made from wheat

This white tamari is a real umami bomb! Brewed in the coldest zone of Aichi Prefecture with extra-soft water and the very best basic ingredients, it has a fantastic, natural sweetness that Ninagawa-san `taught` out of the local wheat. The very malty bouquet is also supported by notes of koji and miso. Tamari is mostly brewed from 100% soybeans. During the fermentation process, this then becomes very dark. In contrast, this white tamari is brewed with 100% wheat and has a very nice amber color. Since Nitto-Jozo works with a 2:1 ratio of water to base mash (usually 1:1), in order to achieve a particularly deep and round taste, soybeans have been omitted entirely in favor of the colour. In Japan for Kaiseki cuisine and egg dishes. Also for dashi broths. Pasta Aglio e Olio also gets a special twist. Harmonizes very well with olive oil for dressings. ATTENTION: The term `Tamari` NEVER means that a soy sauce is ONLY brewed from soybeans. Tamari refers to a specific brewing method. Allergy sufferers should always read the label carefully. This tamari is made from 100% wheat!