Smoked Tamari Soy Sauce is a rare, small-batch tamari from Gunma Prefecture, aged and finished with a gentle sakura-wood smoke. Unlike standard soy sauces which use roughly 50% soy and 50% wheat, tamari is made almost entirely from soybeans, giving it a deeper umami, and a thicker, velvety texture. Because it uses far less salt water during fermentation, tamari develops a rich concentration and darker color that chefs prize for finishing and flavor-building. Use it to elevate grilled meats or seafood, stir a splash into soups or chili to boost umami, swirl it into dressings or grains for an instant depth-upgrade, or even brush slow-roasted vegetables for a savory finish. A few drops deliver bold umami, gentle smoke, and depth, making it a standout soy sauce.
