Experience the richness of traditional Japanese craftsmanship with Minamigura Shoten’s Mame no Tamari “Gin Warabeuta”, a luxurious tamari soy sauce aged for more than three years in 145-year-old cedar barrels. Produced in the Tokai region of Japan’s Chita Peninsula, this rare first-press tamari is made from 100% Japanese whole soybeans and natural sea salt “Umi no Sei.”
Using the historic “Gobun-shikomi” method—where only half the usual amount of water is added—the tamari develops an exceptionally dense, velvety texture with twice the umami of regular soy sauce. Free from wheat, this is a natural gluten-free seasoning ideal for health-conscious cooks.
With its deep aroma and mellow palate, it enhances not only Japanese cuisine but also steaks, salads, carpaccio, olive oil dishes, and more. A premium choice for gifts and special dining occasions.
・Type: Tamari Soy Sauce (Gluten-Free)
・Contents: 200ml bottle of tamari soy sauce
・Shelf Life: 1 year from manufacturing date
・Storage: Keep in a cool, dark place. Refrigerate after opening.
・Made in Japan
Features:
・Three-Year Natural Fermentation: Aged in cedar barrels used for over 145 years.
・First-Press Tamari: Only the small amount that naturally drips from the bottom of the barrel is bottled—extremely rare and premium.
・Gobun-Shikomi Method: Uses half the usual water, creating a rich, concentrated umami flavor.
・Double the Umami: About twice as much umami content as ordinary soy sauce.
・100% Japanese Ingredients: Domestic whole soybeans and traditional natural sea salt.
・Completely Wheat-Free: Naturally gluten-free; great for gluten-sensitive diets.
・Versatile Flavor: Perfect for sashimi, grilled meats, stir-fries, dressings, and luxury gift sets.
・Contents: 200ml bottle of tamari soy sauce
・Shelf Life: 1 year from manufacturing date
・Storage: Keep in a cool, dark place. Refrigerate after opening.
・Made in Japan
Features:
・Three-Year Natural Fermentation: Aged in cedar barrels used for over 145 years.
・First-Press Tamari: Only the small amount that naturally drips from the bottom of the barrel is bottled—extremely rare and premium.
・Gobun-Shikomi Method: Uses half the usual water, creating a rich, concentrated umami flavor.
・Double the Umami: About twice as much umami content as ordinary soy sauce.
・100% Japanese Ingredients: Domestic whole soybeans and traditional natural sea salt.
・Completely Wheat-Free: Naturally gluten-free; great for gluten-sensitive diets.
・Versatile Flavor: Perfect for sashimi, grilled meats, stir-fries, dressings, and luxury gift sets.
Japanese soybeans,Natural sea salt “Umi no Sei”
(Contains soybeans. No wheat used.)
(Contains soybeans. No wheat used.)
As Sashimi Soy Sauce: Enhances raw fish with deep, mellow umami.
For Grilled Meats & Steaks: Brush lightly or use as a finishing sauce.
In Japanese Cuisine: Perfect for simmered dishes, soups, and hot pot seasoning.
With Olive Oil: Combine with olive oil for carpaccio or salad dressings.
As a Base Seasoning: Ideal for premium dipping sauces and special dishes.
For Grilled Meats & Steaks: Brush lightly or use as a finishing sauce.
In Japanese Cuisine: Perfect for simmered dishes, soups, and hot pot seasoning.
With Olive Oil: Combine with olive oil for carpaccio or salad dressings.
As a Base Seasoning: Ideal for premium dipping sauces and special dishes.
Vendor: MINAMIGURA
Minamigura Shoten Mame no Tamari “Gin Warabeuta” 200ml – Premium Gluten-Free Tamari Soy Sauce
₩24,000
Vendor: MINAMIGURA
Minamigura Shoten Mame no Tamari “Gin Warabeuta” 200ml – Premium Gluten-Free Tamari Soy Sauce
₩24,000
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