Traditionally made tamari, such as Mitoku’s, is long aged in wood, contains no wheat and is made with a very high percentage of whole soybeans. The tamari supplied by Mitoku is also gluten-free.
Our tamari is authentic "go-bu" tamari, made with 10 parts soybeans to 5 parts water. Consequently, the tamari moromi (mash) of whole ingredients is very thick. When this mash is pressed to extract the liquid, the resulting tamari is highly concentrated, umami-rich and has great complexity of flavor thanks to an abundance of amino acids derived from soy protein.
This double concentrated tamari is made by a family firm, using a time-consuming traditional method that is now overseen by 5th and 6th generation brew masters. Using recipes passed down since their establishment in 1871, this producer’s tamari undergoes natural fermentation and aging for over 18 months in wooden vats. After this long fermentation, the flavorful liquid is pressed out, filtered and bottled. This producer is typical of Japan’s small but surviving traditional tamari industry. Mitoku’s tamari is the continuation of this long heritage.