Umino Sei's Organic Akane Raw Tamari Soy Sauce (gluten free) is a raw tamari soy sauce made only from 100% domestically grown organic soybeans and sun-dried salt.

It is fermented and aged slowly using natural fermentation methods without any pasteurization, resulting in a rich, mellow flavor with a strong aroma and the distinctive richness of tamari soy sauce.

This product does not contain wheat, so it is recommended for those who are following a completely gluten-free diet.

This is an organic food certified by JAS.

The annual shipment volume is very small.

This is a limited edition item, so please take this opportunity to try it.

What is Tamari soy sauce?

It is said that tamari soy sauce originated when the liquid that seeped out during the process of making "mame miso," a specialty of the Tokai region, was extracted.

It has a rich, creamy flavor and a color and aroma that brings out the best in its ingredients, and is used in sashimi, sushi, teriyaki, tsukudani, and senbei rice crackers.

It is also known as "Sashimi Tamari."

[Recommended usage]

Use it just like regular soy sauce.

We recommend it as a dipping sauce for sashimi, or as a topping for simmered or teriyaki dishes.

• ■Made with 100% domestically produced organic soybeans
• ■Wheat-free
• ■ Unheated
• ■Natural brewing method
• ■Long-term aging for more than 2 summers in wooden barrels
• ■Gluten free
• ■ Fresh type tamari soy sauce that is easy to use and has no taste
• ■It has a strong aroma because it is not heat-treated.
• ■For dipping soy sauce, stews, etc.
• ■No alcoholic beverages
• ■ Salt content: approx. 12%
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[Related blog posts]

Types of soy sauce, how to use them, and how to choose them

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The appeal and use of light and dark soy sauce: How to enjoy Japanese cuisine even more

About Uminosei Co., Ltd.

As a pioneering company in Japan's natural sea salt, we provide high-quality salt while adhering to traditional manufacturing methods.

With the enforcement of the Salt Industry Modernization Temporary Measures Law in 1972, Japan's traditional salt fields were completely abolished, and the only salt available in Japan was refined sodium chloride using ion exchange membranes. All of the nutrients that play an important role in health, such as iron, copper, manganese, chromium, and zinc, which are essential for life, were removed.

As a result of the activities of scholars and consumers, the Edible Salt Research Committee was formed, and a movement to revive natural salt began.

Despite being hindered by the Salt Monopoly Act, they continued to research traditional salt-making methods using sunlight and open-air pots, and eventually "Umi no Sei" was born.

In 1977, Japan's first sun-dried sea salt, "Umi no Sei Hoshishio (Blue Label)," was born on Izu Oshima, followed by the revival of the traditional sea salt, "Umi no Sei Arashio (Red Label)," in 1984, and salt production using traditional methods was revitalized.

The Salt Monopoly Law was revised in 1985 and completely abolished in 1997, allowing Umino Sei's products to be widely distributed throughout the country. Today, Umino Sei provides a wide variety of salt made using a unique method that utilizes natural energy, and is contributing to the revival of a healthy and delicious food culture.

Umi no Sei is a pioneer in the natural salt industry that respects the traditions nurtured by our ancestors and stubbornly continues to produce products that make the most of the blessings of nature. It is an indispensable and precious company that continues to support the health and dining tables of the Japanese people.