When the Sato family began making soy sauce and miso as the San-Jirushi company in 1804, they started a legacy that still boldly endures. Each generation has passed along the method of brewing high-quality Tamari from the finest soybeans. Takashi Sato, an eighth-generation member of the founding family, is president of San-J in the US, continuing the exacting standards of making premium Tamari soy sauce and quality Asian-inspired products.
It starts with their Tamari. Unlike typical
When the Sato family began making soy sauce and miso as the San-Jirushi company in 1804, they started a legacy that still boldly endures. Each generation has passed along the method of brewing high-quality Tamari from the finest soybeans. Takashi Sato, an eighth-generation member of the founding family, is president of San-J in the US, continuing the exacting standards of making premium Tamari soy sauce and quality Asian-inspired products.
It starts with their Tamari. Unlike typical soy sauce which contains about 40-60% wheat, Tamari is a type of soy sauce that is made with 100% soybeans, fermented for up to six months. This means more soy protein is contained in the finished product, resulting in a milder taste and higher complexity of flavors. It is said that Tamari is the origin of Japanese soy sauce, and San-J’s brewing methods and carefully crafted sauces continue to provide authentic food experiences in today’s kitchens.
