A deep color, rich consistency and more complex bouquet when compared with shoyu, so it retains its

flavor better in longer cooking styles. Full-bodied and savory, a little tamari goes a long way in marinades,

vegetable dishes, stews, sauces and salad dressings. Traditionally brewed in cedar kegs, made using

the same time-honored methods that have been passed down for generations. Organic,

Macrobiotic, Vegan, Kosher, Gluten-free