Ohsawa - Wheat-Free Tamari Soy Sauce - Traditionally Brewed, Gluten-Free, Non-GMO, Ideal for Cooking, Marinades, Stir-Fries - 32 Fl Oz

This is my favorite! The real stuff. Try it and you won’t go back.

I love Asian foods and this Tamari elevates all my recipes. The boost of umami and flavors is noticed by everyone. Highly recommend.. a little goes a longway.

Tamari perfection! Worth every penny for happy taste buds :-) I used this in a simple way to try it by adding it to a Ziploc bag with onion, garlic & ginger powders along with 2 chicken drumsticks which I popped in the freezer for a later day. The foremost flavor was the tamari. Today, after thawing, the drums were roasted and... Wow, wow, wow and WOW! Looking forward to using this special Tamari for other recipes. Skip the products masquerading as tamari. Buy this. It's the real Tamari.

Top rated Tamari sauce I ferment to further adding koji and let it sit for a month. WOW a little sweeter and perfect best sauce there is.

I get the Ohsawa because in the old days Erewhon tamari was the star, apparently they sourced from Ohsawa. Back then I thought the tamari was aged for at least a year or two, now 6 months I believe, or so that's what I found when I researched before buying last time... I was unable to get a reliable answer for the current aging... They sure do let you know the barrels are 150 years old, though. Anyway... The dregs of the bottle I just finished was great, but it seems to me that the new bottle is much saltier. I'm wondering if the years the old stuff sat aged it further, mellowing and deepening the flavors. I'm a bit put off by the level of saltiness but it's still the best tamari that I can source. Maybe I'll get another bottle just to stash and age while I consume this one...

Way more tasty than regular soy sauce. Completely Organic and delicious Made the old fashioned way in Japan. Just compare it to what ever you get from the supermarket. See for yourself. It may seem more expensive but you will use less with more full bodied taste 👅

The pic of the label is misleading -- The picture indicates the sodium for a serving is sodium 287 - the actual bottle states it is 880mg!

At one time, tamari was a by-product of making miso paste, and had no wheat in the recipe. That is not always the case these days, and the terms "tamari" and "shoyu" are today used somewhat carelessly, so read your labels for ingredients carefully. Tamari is often preferred for sashimi. Tamari, traditionally, tends to have a slightly more concentrated soy flavor than shoyu (so use a bit less than regular shoyu), and a tiny bit less salt. This tamari is the real thing. Slightly more viscous texture than the Ohsawa Nama (unpasteurized) Shoyu, and wheat-free. It is not cheap, but for all the right reasons. Then again, Kikkoman's organic soy sauce is also not exactly cheap. Nothing egregiously wrong with Kikkoman, mind you, but Ohsawa is in a different class. Warning: you will be ruined for all other soy sauces.