Traditionally brewed through two full summers in cedar kegs. Ohsawa, the most trusted named in macrobiotic foods.
On the beautiful Chita Peninsula of Japan, a region renowned for tamari brewing, the Deguchi Family has been making tamari by traditional methods for 150 years. Ohsawa Gluten-Free Tamari develops its complex and deep, rich flavor naturally, through the fermentation of whole soybeans in cedarwood kegs through at least two summer seasons. Full-bodied and savory, a little tamari goes a long way in marinades, vegetable dishes, stews, sauces and salad dressings.
Organic, macrobiotic, vegan, raw, kosher.