Springwater from Hamayama Yusui creates a pure and organic soy sauce, packed full of flavour. Fermenting over two years in cedar wood barrels imparts subtle tones of woodiness with an excellent balance of sweetness, saltiness and umami. This soy sauce contains no wheat, creating a stronger soy taste that is deep and rich despite being gluten free. 

Igeta aims to create the finest soy sauce in Japan with an “all their hearts and souls” philosophy. Each process is meticulously monitored with sustainability and excellence in food standards at the heart of the brewery. 

No matter your preference for soy sauces, this two year fermented tamari is a powerful but subtle ingredient that you can’t miss out on. The hugely diverse seasoning agent is perfect for anyone’s taste and being gluten free also makes it the ideal all purpose seasoning for anyone.

Available in 150ml.

See what Tim Anderson thinks about this Gluten Free Tamari Soy Sauce: