KURAGASHIRA — Versatile Tamari Soy Sauce, Refined by a Sake Brewmaster (16.9 fl oz / 500 ml)

Direct Sales Limited Tamari Soy Sauce “KURAGASHIRA”
“KURAGASHIRA” is a special tamari soy sauce carefully brewed from scratch using only carefully selected soybeans grown in Aichi Prefecture, rather than “miso tamari,” which is a by-product of miso production.
As a new challenge from their miso brewery, they continue to produce this limited-edition product each year, adding subtle changes to refine its flavor.
While ordinary soy sauce is made from soybeans and wheat, tamari soy sauce is brewed solely with soybeans and salt, without any wheat.
This results in a powerful umami richness and a deep, nearly black color.
“KURAGASHIRA” retains the distinctive depth and richness of traditional tamari soy sauce while achieving a brighter color that makes it easier to use, even for those unfamiliar with tamari.

Application of Miso and Sake Brewing Techniques
They apply their long-cultivated techniques for making soybean koji through the “Miso Ball Method,” adjusting the size of the koji grains and the brewing process to express the ideal flavor.
The name “KURAGASHIRA” refers to the brewing master of Noda Miso Co., much like the “Toji” in a sake brewery.
Before becoming miso makers, their current kuragashira, Mr. Takahashi, studied sake brewing, and he brings the delicate sensibilities of that craft to every step—from koji preparation and fermentation to maturation—carefully overseeing the entire process.
For the packaging, they worked with the calligrapher Sayaka, who tasted the soy sauce herself and created the design and calligraphy inspired by the product and her impressions when enjoying it.
This bottle embodies the kuragashira’s dedication and the unique craftsmanship of Noda Miso Co., showcasing a new appeal of soy sauce.