This tamari, a gluten-free cousin of soy sauce, is blended with dashi and Shimane yuzu juice, making it similar to ponzu sauce with a bit more finesse. It is delightfully zesty and savory, and is one of those products you didn’t know you needed, but won’t stop using now that you have it.
About the producer
Igeta Shoyu has been brewing soy sauce using traditional methods since 1912. Their soy sauce is made using spring water sourced from Hamayama Yusuigun in the Izumo region, recognized as one of the best 100 water sources by the Japanese Ministry of the Environment.