YAMAMI:TAMARI SAUCE

ABOUT: TAMARI SAUCE

Yamami Tamari Sauce is a specific brand of tamari sauce, and it's known for being gluten-free, organic, and high-quality. The name "Yamami" itself is derived from the Japanese term for "umami," which refers to the rich, savory flavor that is one of the five basic tastes.Tamari sauce is a type of soy sauce, but with a few key differences that make it stand out. Originating from Japan, tamari is traditionally made as a byproduct of miso paste production. While both tamari and regular soy sauce are made from fermented soybeans, tamari tends to have a richer, smoother, and less salty flavor.Yamami Tamari Sauce is known for its rich umami flavor and gluten-free properties, as it contains little to no wheat. The traditional method used by Yamami Jyozo ensures that each drop of tamari is packed with flavor and quality.

OUR PRODUCT

TAMARI SAUCE 500ML

Tamari soy sauce is produced mainly from soy beans (and less or no wheat). As more soy beans is used, it contains more "umami" than one in regular soy sauce.Tamari soy sauce is originally made in Aichi prefecture. From its less gluten or gluten-free, it is getting popular not only in Japan but in other countries.

BENEFITS OF TAMARI SAUCE

Gluten-Free

Tamari is often naturally gluten-free, making it an excellent alternative for people with gluten sensitivities or celiac disease. Unlike traditional soy sauce, which typically contains wheat, tamari is made without it. This makes tamari a safe choice for those following a gluten-free diet.

Natural Fermentation:

Tamari undergoes a natural fermentation process, which means it can contain beneficial probiotics. These probiotics support gut health and digestion by promoting a healthy balance of bacteria in the digestive system. The fermentation process also breaks down the proteins in soy, making it easier for your body to absorb certain...

Lower Sodium Options:

Although tamari is generally salty, some brands offer low-sodium varieties. If you're watching your salt intake, these options can provide the same depth of flavor with less sodium, which can be beneficial for heart health and managing blood pressure.

COMPANY PROFILE

Company Name	Yamami Jyozo Co., Ltd.
Address	3-106 Minato-machi, Handa City, Aichi Prefecture 475-0823
Foundation Year	November 1, 1988
Representative	Mitsuyuki Takeuchi
Company Business	Brewing of tamari soy sauce and production of liquid seasonings
Telephone	(0569) 23-0703

MANUFACTURING PROCESS

Soybeans Preparation: The process begins with selecting high-quality soybeans, which are then thoroughly cleaned and soaked in water for several hours. After soaking, the soybeans are steamed to soften them

Miso Balls Formation: The steamed soybeans are mashed and formed into balls called "miso balls." This step helps eliminate air and lower the pH, promoting the growth of beneficial bacteria while inhibiting unwanted bacteria

Koji Making: Koji, a type of mold (Aspergillus oryzae), is added to the miso balls and left to ferment for 3-4 days at a controlled temperature of around 32-33°C. This fermentation process produces enzymes that will break down the soybeans during the next stages.

Fermentation in Wooden Barrels: The koji is transferred to wooden barrels (kioke) and covered with a cloth. A small amount of salt water (about 50-100% of the soybean weight) is added to the barrels. The mixture is left to ferment for about three years.

Pumping Work (Kumi-kake): During fermentation, a process called "kumi-kake" involves regularly pumping the liquid over the solid mixture to ensure proper fermentation. This step is crucial for maintaining the right conditions and promoting the development of rich umami flavors.

Pressing: After the fermentation period, the remaining solids (moromi) are pressed to extract the soy sauce. This is typically done using a manual squeezer or hydraulic press to ensure maximum extraction.

Filtration: The extracted soy sauce is filtered to remove any remaining solids, resulting in a clear, rich tamari sauce. The filtration process ensures that the final product is smooth and free of impurities.

Aging and Bottling: The filtered tamari sauce is then aged for a period to allow the flavors to mature and develop further. Finally, the sauce is bottled and prepared for distribution.