Kuyo Murasaki is the only soy sauce manufacturer to continue to make soy sauce using Kinzanji tamari, which is the liquid found and taken from the fermentation barrels during the process of making Kinzanji miso. ‘Tamaru’ means to collect or puddle up, so the liquid that comes out of Kinzanji miso is called ‘tamari’. It is a thick liquid with an excellent flavor from the vegetable extract. It has low salt, thick color and deep flavor, and is popular for sashimi. It has received the Grand Gold Medal at the Monde Selection for 10 consecutive years from 2006.
