Minobi Tamari Sauce- Japan - 100% Soybean , Naturally Gluten-Free , Aged Over Two Years-No Added Artificial Flavors, Colors & No Added Preservatives -Yamakawa Jozo - 300ml

The Pressed Kioke Tamari

100% Soybean • Naturally Gluten-Free • Aged Over Two Years

The Deeper Continuation of the Fermentation Journey

Minobi represents another extraordinary expression of traditional tamari craftsmanship from Yamakawa Jozo.

While Nagara captures the pure free-run extraction, Minobi reveals the deeper character remaining within the moromi after years of fermentation.

Both are brewed using:

• 100% soybeans
• traditional Kioke fermentation
• subterranean Nagara River water
• more than two years of aging

But Minobi follows a very different final stage.

The Traditional Pressing Process

After:

• Nearly two years beneath stone weights
• And months of natural dripping for Nagara

the remaining moromi becomes extraordinarily dense and compact.

The mash must then be manually dug out from the Kioke barrels by hand.

This is one of the most physically demanding stages of traditional tamari brewing.

The compacted moromi is then:

• Carefully broken apart
• Sliced
• Wrapped in cloth
• Slowly pressed

This extraction process creates:

Minobi.

Unlike industrial pressing systems, the process remains slow, tactile, and deeply dependent on human craftsmanship.

A Softer & More Rounded Expression

Where Nagara delivers intensity and concentration, Minobi offers:

• Harmony
• Elegance
• Balance
• Refined umami

Its texture is smoother and slightly lighter, while still retaining the extraordinary depth created through long-term Kioke fermentation.

Tasting Notes

• Rounded savory richness
• Gentle roasted soybean
• Deep umami
• Soft mineral salinity
• Smooth lingering finish

Minobi is often considered exceptionally versatile in the kitchen.

Culinary Applications

Ideal uses include:

• Everyday premium cooking
• Marinades
• Broths
• Yakitori
• Grilled vegetables
• Donburi
• Noodle dishes
• Glazes
• Sauces
• Finishing applications

It brings depth without overwhelming the dish.

Respect for Ingredients

Minobi reflects an important philosophy within traditional Japanese craftsmanship:

Nothing valuable is wasted.

Rather than discarding the moromi after free-run extraction, Yamakawa Jozo carefully continues the fermentation journey through traditional pressing.

This approach reflects:

• Patience
• Respect
• Resourcefulness
• Dedication to craftsmanship

Minobi is therefore not a secondary product.

It is another beautiful expression of the same living fermentation process.

Product Details

Ingredients

• Water
• Whole soybeans
• Salt

Origin

Gifu Prefecture, Japan

Fermentation

Traditional Kioke wooden barrel fermentation

Aging Period

Over 2 years

Extraction Method

Traditional pressed extraction

Gluten Status

Naturally gluten-free

A Living Fermentation Tradition

Both Nagara and Minobi are produced in extremely limited quantities by one of Japan’s last traditional Kioke tamari breweries.

They represent:

• Living fermentation culture
• Generational craftsmanship
• Microbial complexity
• Slow food philosophy
• Authentic Japanese heritage

And through SpicedLore, these rare expressions of Japanese fermentation are now available in India in highly limited allocations.

Allocation & Availability

Because authentic Kioke tamari production remains naturally limited, annual allocations for India are highly restricted.

For the next 2–3 years, the Indian market allocation will remain limited to: