Founded in 1938, Nitto Jozo specializes in crafting artisanal white tamari, a versatile and distinctive condiment. Under the leadership of third-generation president Yoichi Ninagawa, every detail of the process is executed with precision and care. Made from just three ingredients—wheat, salt, and water—each component is meticulously selected. Locally grown wheat and Japanese salt form the foundation, but it’s the mountain spring water from a picturesque village in Toyota that truly elevates the product.
At Nitto Jozo’s headquarters in Hekinan City, Ninagawa-san cooks the wheat and inoculates it with koji before transporting the mixture to a repurposed schoolhouse in the mountains. There, in this serene setting, the wheat, salt, and spring water are combined and aged for three months in Japanese cedar vats. The result is a shiro tamari with a delicate balance of sweet umami and salt, perfect for enhancing a wide variety of dishes.