Tamari is a gluten-free Japanese soy sauce with an intense flavor. Made in Japan using original techniques from soy beans and koji (a unique Japanese mushroom). Fermentation time: 18 months. Tamari is a gluten-free Japanese soy sauce with an intense flavor. It is made from soy beans and koji (a unique Japanese mushroom). Our tamari is made by Japanese experts using original techniques. It requires a fermentation time of a minimum of 18 months, this takes place in 100-year-old cedar barrels. The flavor of tamari is deliciously complex and consists of the five flavors: salty, sour, sweet, bitter and umami. With this Japanese soy sauce, you will take each of your recipes to a higher level : soups (miso), noodles, marinated foods, sushi and even European stews. Good to know: Intense Japanese soy sauce Contains all 5 flavors (salty, sour, sweet, bitter and umami) Made following a centuries-old Japanese recipe Fermented for a minimum of 18 months in 100-year-old cedar wood barrels. Delicious in soup (miso), noodle dishes, salads (seaweed) and as a dip for sushi Made in Japan Use as a substitute for salt, as a sauce for sushi or as a base for sauces or dressings. After opening, store in the refrigerator until the expiration date. NL-BIO-01