Only Japanese whole soybeans are used as raw materials, and domestic kinako (soy bean powder) is also used for the malt. It is brewed in wooden vats and fermented and aged in the natural climate for one year. It has a rich flavor and thickness, and is also suitable for wheat allergies. It is perfect for adjusting the taste of simmered dishes. Only a limited number of soy sauce makers are able to produce wheatfree, Tamari soy sauce in wooden vats, and gluten-free soy sauce is in demand year after year overseas. Therefore, this tamari soy sauce has the potential to sell well around the world.


Soybeans, salt

2.17 in x 2.17 in x 6.1 in

5.07 oz

2 Years, Room Temperature


oka naosaburo-shoyu

We are a soy sauce manufacturer with a very long history of natural brewing in wooden vats, which has remained unchanged since our founding. Founded in Gunma in 1787, the company celebrated its 235th anniversary in 2022. We make our soy sauce using a process that has remained unchanged since the company was founded, fermenting it for approximately one to two years through natural brewing in cedar wood barrels. While most major soy sauce companies prepare soy sauce in stainless steel tanks in about six months, our soy sauce is naturally brewed and aged for a long time in wooden tubs that have been in use for over 100 years. This gives our soy sauce a very deep taste and aroma, and allows you to fully appreciate the quality of the ingredients. In addition, of the approximately 720,000㎘ of soy sauce produced in a year, only about 1% is made using wooden vats.