In the Mikawa area of Aichi Prefecture, there is a type of soy sauce called "SHIROTAMARI" that has been handed down since the Edo period.

"SHIRO" means white and "TAMARI" means soy sauce.
"SHIROTAMARI" is made with twice as much wheat as regular white soy sauce, so the sweetness and aroma of the wheat is more concentrated.

The wheat is 100% locally grown in Aichi Prefecture, the natural salt produced in Izu Oshima, the natural water is from Okumikawa, and the soy sauce is naturally brewed in the wooden barrels of the Asuke brewery.

Let us introduce you to the secret of Shiro Tamari's deliciousness, which is used by professional chefs who are particular about the taste and appearance of their dishes.
Click NITO JOZO | White Soy Sauce for details!