Brand's products NITTO JYOZO

Nitto Jyozo has been making white soy sauce in Ekinan, Aichi Prefecture since its founding in 1938. 

White tamari sauce accounts for less than 1% of total soy sauce production and is not widely known. Our artisan began making his “Mikawa Shiro Tamari” in 1993.

White tamari sauce uses twice as much domestic wheat koji as regular white soy sauce. It does not contain soybeans. Our master artisan attributes the exceptional quality of his tamari to the spring water from the village of Oku Mikawa (Asuke-cho, Aichi Prefecture), which he uses to make it.

Nitto Jyozo is increasingly using wheat that it grows itself, without the use of chemical fertilizers or pesticides, in order to perfect the excellence of its condiment.