Product Overview
About Nitto Jyozo
Founded in 1938, Nitto Jyozo produces artisanal White Tamari (Shiro Shoyu) using locally grown Japanese wheat, sea salt, mountain spring water, and koji. Lighter in colour and flavour than traditional soy sauces, it is prized in Kyoto-style cuisine for its delicate maltiness, subtle sweetness, and rich umami, offering a nuanced alternative to darker soy sauces.
