Ito Shoten

Founded more than two centuries ago, Ito Shoten is situated in Taketoyo, Aichi Prefecture. This family-run business, currently led by the ninth and eleventh generations, specializes in producing tamari and miso using time-honored techniques. Their tamari is distinct due to its aging process, where the miso is aged for three years in barrels that are between 100 to 200 years old, and weighted with river stones. This method contributes to the depth and character of their tamari, akin to a fine wine. The tamari, made from Japanese-grown soybeans and natural sea salt, is characterized by a thick, caramel-like consistency and a rich umami flavor. It is recommended to be used as a dipping sauce or for brushing on various foods, rather than cooking, to maintain its distinct taste. Ito Shoten's commitment to traditional methods and attention to quality has made it a significant contributor to the heritage of tamari soy sauce production in Japan.

For more detailed information about Ito Shoten and their traditional production methods, you can visit The Japanese Pantry.