The Mansan family business is one of the few Japanese companies to preserve the 500 year-old low-tech method of making tamari. The time-honoured recipe uses only half as much water as typical, modern soya sauces, resulting in a uniquely rich, concentrated tamari.Leisurely ageing in cedarwood kegs over two summers guarantees an intensely flavourful seasoning with a heady aroma. The addition of Mikawa Mirin, Japan's finest rice 'brandy', not only provides a natural preservative but also contributes to the deep, rich taste. And because the flavour is so concentrated, a little goes a long way.