Soy sauce - Tamari, Nagara 2 years in wooden barrels

This tamari is brewed with local soybeans from Gifu. The brewing water comes from the part of the Nagara River where it runs underground. The wooden barrels used are over 100 years old. Yamakawa-san recommends using this powerful tamari sparingly. For sashimi, grilled fish, hiyayakko (cold tofu). Brewing/maturation time: 2 years in wooden barrels. The consistency is velvety, strong and intense in taste. By the way, tamari is a specific type of brewing, without wheat, which takes far longer than conventional soy sauce. Yamakawa-san, in the 3rd generation, remains true to the tradition, but also takes new steps and develops new soy sauce products, such as soy sauce pomace salt or a spicy soy sauce with habanero. Our tip: try camembert or other cheese with this tamari!