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 soybean. When you ferment soybeans 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. It is used to highlight ingredients in a dish, vinaigrettes, sauces, etc. Refrigerate after opening.