Mimasa Organic Tamari Soy Sauce is a soy sauce fermented with salt and water, without wheat, which is produced in Aichi prefecture (central west Japan). Wheat-free tamari is a byproduct of miso. It is made from the liquid that soybeans exude when fermenting miso. It has a stronger and clearer flavor and aroma, but at the same time exquisite, and a thicker texture. Mimasa only sells soy sauces made traditionally through a process that results in a product of exceptional quality and aromas. In the elaboration of Mimasa's ecological tamari, only the highest quality ingredients are used, without chemical products, and the fermentation is done respecting the times (from 18 to 24 months, in cedar barrels) and mastery learned generation after generation. Tamari is obtained through a fermentation process, starting from whole soybeans, to which water and salt are added. The same enzymes that work on soybeans during fermentation become important and active digestive agents when they enter the human body. In addition to its inherent digestive properties, tamari also serves to stimulate the secretion of digestive juices in the stomach. Since tamari enzymes are organic substances resulting directly from traditional fermentation processes, they are not present in commercially produced soy sauces. It is recommended to use the Organic Tamari Soy Sauce to add to taste to multiple recipes, as it goes well with a wide variety of ingredients. A few drops of Mimasa organic tamari added to the cooking of meat and fish give them an incomparable flavor. It can be taken by people following a gluten-free diet. Store at room temperature in a cool, dry place. ES-ECO-019-CT