In stark contrast to "dark" soy sauce, white tamari is made up of only wheat, salt & water. This product is essentially a white soy sauce, which traditionally is mostly wheat & a little bit of soy bean.  When you ferment soy beans they become dark, so the more you have the darker the brew. Ninagawa-san of Nitto Jozo made his brew with 100% wheat, so the Japanese government told him he can not call it "soy sauce".  So he playfully calls it "white tamari". Nitto Jozo uses locally grown wheat, Japanese sea salt, mountain spring water & koji to make their shiro tamari. The nose is strong malty, with koji & white miso notes, which perfectly highlights it's sweet, salty & strong umami flavor. It is used to highlight ingredients in a dish, vinaigrettes, sauces, etc. Refrigerate after opening. NOTE: Contains WHEAT. About the producer: Started in 1938, Nitto Jozo produces artisanal white tamari utilizing Japanese wheat, sea salt and mountain spring water from the mountains of Toyota.