GLUTEN-FREE Soy Sauce Tamari Less Salt, with Reduced Salt content and with ingredients all of Japanese origin. The process begins with steaming the Soybeans (entirely produced in Japan). This is then fermented along with the roasted grain. This fermentation together with KOJI, allows to have Soy Sauce after 18 months and different seasonal changes that give Soy Sauce different characteristics from each other.

Fermentation owes much to KOJI, rice fermented with Aspergillus oryzae spores. This allows the product to reach its highest quality in terms of flavor and aroma.Slow fermentation without the use of additives allows to obtain as a result an ARTISAN and high quality product