NITO JOZO | White Soy Sauce

NITO JOZO | White Soy Sauce main image


SHIROTAMARI, a soy sauce with a distinct flavor and aroma


  • 1938
  • White Soy Sauce
  • Yoichi Ninagawa
NITO JOZO | White Soy Sauce history image


Pursuit of making the best soy sauce

Our company was founded in the 1920s when Suekichi Kamiya opened a store in Hekinan City, Aichi Prefecture, to manufacture soy sauce and sauces.

Suekichi Kamiya opened a soy sauce and sauce shop in Hekinan City, Aichi Prefecture, in the 1920s.

Taking over the store in 1938, the first president, Chuichi Ninagawa, established NITO JOZO Co.

"Shirotamari", another name for "white soy sauce", is found in documents from the late Edo period, and production is said to have begun around 1800 in Shinkawa, Mikawa Province (now Shinkawa Town, Hekinan City, Aichi Prefecture).

In around 1988, my father, the previous generation, said, "Today's 'white soy sauce' is different from the taste we had when we inherited it from the first generation. I want to bring back the old taste. He started researching and making prototypes.

At some point, this became my dream, and I made up my mind to create the ultimate "white soy sauce.

I went to mountain villages in search of good water, an important element of the raw material, and renovated an abandoned elementary school near the water source into a brewing warehouse, and started production in 1993.

Mikawa Shiro Tamari is made by using twice the amount of wheat malt made from domestic wheat, salt, and water passed through a water activator.

NITO JOZO | White Soy Sauce feature image


Particular about materials, manufacturing methods and the environment

Shiro Tamari is called "the ultimate white soy sauce" by those who care about taste, but legally it cannot be called soy sauce.

The reason for this is that it contains no soybeans at all, an essential ingredient in the soy sauce quality labeling standards set by the Japanese Agricultural Standards (JAS).

If I had added even a single grain of soybeans to 10,000 liters of brewing, I could have labeled it as soy sauce, but I chose to pursue the ultimate in deliciousness and beauty of color as white soy sauce.

The koji used for Shiro Tamari is 100% local Aichi wheat, and no soybeans are used at all.

This makes for a soy sauce with the sweetness and aroma of wheat at its best.

The soy sauce is made from traditional sea salt "Umi no Sei" from Izu Oshima Island, without using any chemical seasonings or preservatives, and the water is not tap water, but well water from the mountains of Asuke Town in Okumikawa, Aichi Prefecture.

We hope you will enjoy the deep flavor that nature has nurtured through the preparation in wooden vats.

NITO JOZO | White Soy Sauce Image used

For Customers

Enjoy the sweetness, flavor and aroma of wheat.

Production of white soy sauce accounts for less than 1% of all soy sauce, making it a very minor part of the soy sauce category.

It is probably unfamiliar to people outside of the Mikawa region and Aichi, where it is mainly produced.

Among them, Shiro Tamari is only brewed in NITO JOZO.

The main characteristics of Shiro Tamari are its light color, the sweetness derived from wheat, and its delicious taste and aroma.

When used as a dipping soy sauce for raw sea urchin or squid sashimi, it brings out the sweetness of the ingredients.

When used for stewing, it does not spoil the color of the ingredients.

Shiro-tamari is also a favorite among professional chefs, who often use it to make light-colored soup, chawan-steamed egg custard, and dashimaki tamago.

For those who are new to using Shiro Tamari, we recommend using "Mikawa Shiro Dashi" for a trial run, as anyone can cook with it without fail.

We hope you will enjoy the taste that only Shiro Tamari can bring out.

Items viewed