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Slowly aged in cedarwood kegs over two summers this award-winning soya sauce has a uniquely rich and concentrated flavour.
The key to the rich and velvety Yaemon Tamari is their time-honoured “Go-Bu Tamari” recipe, which dates back to the 13th century. The recipe uses a ratio of 10 parts whole soya bean to 5 parts water. This is double the strength compared to other tamari soy sauces. Producing Yaemon Tamari Soya Sauce requires skills that can only be learned over generations and are passed on from one Touji (brewmaster) to another. Yaemon Tamari is also one of the only remaining tamari soya sauces which are aged naturally in cedar wood kegs over two summers (around 18 -20 months).