Frequent Asked Questions

Q: What type of alcohol is used in San-J Tamari?

A:

The alcohol used in San-J Tamari is a food grade alcohol derived from sugarcane. 

Q: Do you add alcohol?

A:

There may be some alcohol that is naturally occurring in our Tamari and we also add a very  small amount of alcohol derived from sugarcane as a natural preservative.  

Q: What type of salt is used in San-J products?

A:

The salt used in San-J products is obtained from underground salt deposits through deep well solution mining. There is no iodine, free flowing conditioners, or other additives added to the salt.

Q: Where do you get your soybeans from?

A:

The soybeans San-J is using is from the US or Canada. However, due to supply and demand, the source of the soy may change over time. We will keep trying to use soybeans from United States or Canada whenever available but due to sourcing issues such as drought, soybeans from other countries may be used. Any soybeans used by San-J must meet our quality standards. These include testing for GMOs, heavy metals, protein content, size, moisture, as well as other testing. Documentation regarding the organic and non-gmo status of the soybeans must be obtained, and approved by our organic certifier and our non-gmo verifier.

Q: Do you use any ingredients from Japan?  Do you test for radiation?

A:

Everything we receive from Japan is tested for radiation prior to accepting it for use at San-J. For Tamari and Shoyu soy sauces brewed in our Virginia, USA facility, the ingredients for fermentation microorganism (Koji mold and bacterial culture) are from Japan. San-J brews Tamari and Shoyu soy sauces in the United States. However, we mix it with Tamari or Shoyu made in Japan when necessary for Tamari (Black label), Reduced Sodium Tamari (White label), Tamari Lite 50% Less Sodium and Shoyu.