84. Takayama Whole Soybean Tamari 100ml

The sake is aged for three years without a break.

This soy sauce is aged for a long time. Because only a small amount of salt water is used in the preparation, it looks more like miso, but the liquid that has accumulated in a cylindrical pipe is scooped up and poured over the stone, a process called "kumikake," which is repeated many times.

When it's time to press, they dig it out with a shovel and carry it. It's hard work to go into a barrel that's over 2 meters high and scoop it out with a shovel. In the winter they prepare the sake, in the summer they pump it, and then they press it. There's no time to rest in the sake brewing process, all year round.

The juice is made from soybean miso that has been naturally fermented in a cedar barrel for three years.

This gluten-free soy sauce is made only from soybeans and salt from Aichi Prefecture. Made by squeezing soybean miso that has been naturally fermented in a large cedar barrel for three years, the soy sauce has a light texture but a strong aroma. It has just the right amount of saltiness when poured over food, and gives it a glossy shine when grilled.

Tofu with the delicious flavor of tamari

For regular tofu, which is sold relatively cheaply at supermarkets, we recommend Tamari soy sauce. The rich umami of Takayama Whole Soy Tamari envelops the tofu, giving it a sweet taste. However, it may be too rich for the delicious tofu sold at tofu shops, and the two soy sauces may not be able to take advantage of each other's strengths.

Fried udon noodles with a rich aroma

For those who like the sweetness and strength of soy sauce, we recommend yaki-udon noodles with tamari soy sauce. Takayama Whole Soy Tamari is a relatively light soy sauce, so it is easy to use in cooking, and you can enjoy its deep flavor and rich aroma. For a finishing touch, top with bonito flakes or sakura shrimp to enhance the flavor even more.

Glossy chicken teriyaki

Juicy chicken teriyaki is a hearty and classic side dish. When made with tamari, the glossy shine and richness of the sauce blend well with the chicken, and the sweet and salty flavor spreads throughout your mouth. You may never want to go back to teriyaki made with dark soy sauce... The sauce has a strong umami flavor, so it goes even better with mayonnaise.