Tamari soy sauce is known to have a richer flavor and aroma than standard soy sauce due to its ingredients and production process. Also, it uses soybean koji instead of barley koji as a fermentation agent, making it gluten-free. Igeta Shoyu’s Yuzu-Infused Tamari Soy Sauce maximizes the robust flavor of tamari soy sauce and adds a generous helping of refreshing yuzu juice, sourced from local farms in Shimane Prefecture. It’s also blended with dashi made with katsuobushi (bonito flakes) and kombu kelp to deliver a substantial umami and ponzu-like taste. The company has been committed to producing authentic soy sauce made using a traditional and natural brewing method since its foundation in 1912.