Made from whole soybeans grown in Aichi Prefecture and the traditional sea salt "Umi no Sei," this luxurious tamari is carefully crafted using traditional methods and aged for three years in wooden barrels. This process produces only a small amount of this rich, thick tamari that drips slowly from the bottom of the cedar barrels. Because only half the amount of water is used compared to the raw ingredients, a method known as "gobu-shikomi," this product is extremely rare and has a very rich, umami-packed flavor. It contains approximately twice the amount of umami as regular soy sauce, making it not only perfect for traditional Japanese cuisine but also a great match for steak, olive oil, and more. Since it contains no wheat, it is highly valued by health-conscious individuals and those following a gluten-free diet.