GOURMET VERSAND use cookies to customize this website as possible to the needs of our visitors. If you continue browsing the site, you agree to the cookie usage. For more information, see Privacy Policy. 
Soy sauce - Tamari - first class superior
SKU
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
Originally, tamari was a byproduct of the production of hatcho miso, a fermented soy paste. The production of a Tamari soy sauce is equivalent to that of Aceto Balsamico Tradizionale. The beans ferment for up to 36 months. A yeast fungus and a little roasted barley flour are added to the crushed mass. This koji (batch) ripens at around 32C° in up to 5 days. The moromi (mash) is pressed and filled into barrels, some of which are 50 years old. The sauce matures for 18 months or longer.
Additional information about the product