Soy sauce - Tamari, Nagara, aged for 2 years in wooden barrels

This tamari is brewed with local soybeans from Gifu. The brewing water comes from the section of the Nagara River where it flows underground. The wooden barrels used are over 100 years old. Yamakawa-san recommends using this robust tamari sparingly. It`s perfect for sashimi, grilled fish, and hiyayakko (cold tofu). Brewing/aging time: 2 years in wooden barrels. The consistency is velvety, robust, and intensely flavorful. Tamari, by the way, is a specific brewing method, without wheat, that takes considerably longer than conventional soy sauce. Yamakawa-san, now in its third generation, remains true to tradition while also embracing innovation and developing new soy sauce products, such as soy sauce pomace salt and a spicy soy seasoning sauce with habanero. Our tip: Try Camembert or other cheeses with this tamari!