100-Year Tamari Soy Sauce — Naturally Brewed Japanese Soy (360ml)

Born under Kagoshima's hot southern sun — a sweet, velvet-deep tamari that makes umami a way of life.

For 100 years, the Kaneyo brewery has slow-aged this soy to unlock a caramel-deep richness you simply can't get from mass-produced soy sauce. One splash wraps stews, grilled meats, tofu and even sashimi in glossy umami — and it's naturally rounded enough that you can often skip the added sugar.

This is the same naturally brewed soy we trust in the Otogo kitchen in Sydney — no additives, nothing artificial. Just time and craft. Taste south-Japan comfort in every drop.

Tasting notes

Deep, rounded and gently sweet, with a long caramel-umami finish — softer and less sharp than standard soy sauce.

How to use

A finishing splash for stir-fries and stews · dipping sauce for sashimi & sushi · marinade for grilled meat and tofu · drizzle over rice, eggs and onigiri.

Details

• Naturally brewed Japanese tamari soy sauce
• No additives · nothing artificial
• Slow-aged by Kaneyo, Kagoshima, Japan · 100-year recipe
• 360ml