SOY SAUCE TAMARI “WARABE UTA”
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Discover the quiet depth of true craftsmanship with Warabe Uta Tamari Soy Sauce , a luxurious tamari shoyu, produced in limited batches and aged for 3 years in 145-year-old wooden kioke barrels. Producing a flavor that is bold, elegant, and profoundly balanced. Unlike commercial soy sauces, this traditional tamari contains no additives, only the pure essence of whole soybeans, salt, and time. Each drop carries a symphony of umami; round, mellow, and slightly sweet. Ideal for enhancing sashimi, grilled meats, or your favorite broths and marinades. Bottled in small batches, Warabe Uta reflects generations of mastery and respect for the art of fermentation. Highly recommended as a compliment to steaks, Japanese foods and olive oil dressings. Sourced from the rice factory, a small independent curator in Scarsdale, NewYork of high-quality Japanese rice and food products Operating with strict quality controls where every product is selected and tested to ensure origin, free of pesticides and highest quality. |
SOY SAUCE “TSURUBISHIO” AGED 4 YEARS
Elevate every dish with the extraordinary depth of Tsurubishio Soy Sauce, a masterpiece of time, tradition, and taste. Aged for over four years in century-old cedar barrels, this soy sauce embodies the art of slow fermentation — yielding a velvety texture, dark amber hue, and layers of umami unmatched by modern production.
Crafted by master brewers in Japan’s Chiba Prefecture, Tsurubishio delivers a rich, savory complexity balanced by subtle sweetness and aroma. Perfect as a finishing touch for grilled meats, sushi, or aged cheeses, it transforms everyday meals into culinary experiences.
Highly recommended to compliment sushi, sashimi, mochi, hotpots, grilled fish and tofu.
Sourced from the rice factory, a small independent curator in Scarsdale, NewYork of high-quality Japanese rice and food products Operating with strict quality controls where every product is selected and tested to ensure origin, free of pesticides and highest quality.