Tamari soy sauce BIO

Vajra tamari is a more concentrated soy sauce than shoyu, a salty condiment for all your cereal preparations, cooked and raw vegetables. Tamari is a delicious and excellent alternative to salt (less impact on the kidneys). Rich in active ferments, tamari promotes better digestion. It is made using traditional Japanese methods, unlike soy sauces made in modern soy factories using artificial manufacturing methods. The quality and flavour of tamari lies mainly in the lacto-fermentation of the soybeans in acacia vats (from the natural ferment called koji) for 18 to 24 months. Does not contain wheat/gluten.