It's not just dark. Accumulated UmamiTamari soy sauce should change the impression that it is black and thick.
Made from domestic soybeans and sun-dried salt, in a wooden barrel that has been used for over 145 years since its establishment.
Slowly aged for 3 years and drips from the bottom of the cedar tub,
It is a luxurious thick tamari soy sauce that can only be made slightly.
You should be able to enjoy the richness with the highest level of umami condensation.
It goes well with sashimi and steak.