Yamaya Tamari Soy Sauce is darker, milder and more aromatic than regular soy sauce. Its specific flavor and color are ideal for recipes that feature delicate, refined flavors.
Fresh & Wild sells only the highest quality Japanese tamari sauce, produced by hand in small batches in the city of Yuasa in Wakayama prefecture, where many of the finest soy sauces come from. Extreme authenticity at the expense of speed of production is the key to the quality of these sauces and their nuanced flavors. Instead of hydrolyzed soy protein and other accelerants, these sauces are fermented using the traditional Aspergillus oryzae mold (known as tane-koji in Japan) that has been used to brew true Japanese sake and soy sauces for centuries. No artificial caramel coloring is necessary.
Modern, “general use” Japanese soy sauce is usually made from a blend of equal parts soy beans and wheat grain. We offer a high-soy Tamari soy sauce that is preferred for sashimi.
Our tamari sauce producer make only a very small quantity of their products each year. By maintaining a strong connection with Japanese producers and keeping a close watch on the ebb and flow of rare product availability, Fresh & Wild can offer soy sauces that would be otherwise difficult to get in the United States.