The Tamari soy sauce is a thick soy sauce made by the Daikō Shōyu brewery in Kinomoto, Japan since 1852. It has been aged 2,5 years in Japanese cedar barrels and contains a high percentage of umami compounds. Tasting notes This thick soy sauce is characterized by a deep black caramel colour with brick coloured reflections. The nose is floral, with aromas of smoked bacon, molasses and black liquorice. The attack is rather sweet, with a long finish in the mouth. Uses Tamari, with its thicker texture and rich taste, goes particularly well with sashimi and red meats. Its addition at the end of the preparation of your dishes will enhance the taste and add complexity. Surprise your guests by including it in the preparation of your desserts, such as in salted caramel.