Since its founding in 1938, in Hekinan city, Aichi prefecture, Nitto Jozo has since become a renowned producer of artisanal white tamari (shiro shoyu) and white soy sauce. Under third-generation president Yoichi Ninagawa, the company, formerly known as Ryoguchiya Shouten, focuses on premium, traditional brewing techniques, using locally grown wheat, sea salt, and specialized mountain spring water from the mountains of Toyota.
In stark contrast to "dark" soy sauce, white tamari is made up of only wheat, salt and water. This product is essentially a white soy sauce, which traditionally is mostly wheat and a little bit of soy bean. When you ferment soy beans they become dark, so the more you have the darker the brew. Ninagawa-san made his brew with 100% wheat, so the Japanese government told him he can not call it "soy sauce". So he playfully calls it "white tamari". Nitto Jozo uses locally grown wheat, Japanese sea salt, mountain spring water and koji to make their shiro tamari. The nose is strong malty, with koji and white miso notes, which perfectly highlights it's sweet, salty and strong umami flavor.