Miso Damari - The original and most ancient form of tamari. For thousands of years the master miso producers reserved for themselves and for nobility the precious liquid extracted from miso over long periods of fermentation. As the fermentation progresses, the miso begins to produce and release, in very small quantities, the nectar that will eventually become the authentic tamari, the mother of all shoyu: miso damari. Requiring infinite patience, the flow of the seasons and tides and the very breathing of the miso “the ultimate living food“ the damari will seep through its vessels, veins and arteries to surface and become what can be named "the blood of the miso". It is known as the most ancient form of tamari. With its "ultimate umami" flavour reminiscent of miso, tamari and shoyu, miso damari lends a deep and rich taste to various dishes. It is ideal for sushi, sashimi, tempura, tofu, vegetables, pasta and rice. A few drops go a long way!