The alcohol used in San-J Tamari and Shoyu is a food grade alcohol derived from sugarcane.
FAQ Category: Ingredients
We add some alcohol derived from sugarcane to preserve freshness. As a result of fermentation, there may be some additional alcohol that is naturally occurring in our Tamari and Shoyu, estimated at the levels below:
- Tamari and Shoyu – about 2% alcohol
- Less Sodium Tamari – about 4% alcohol
- Tamari Lite 50% Less Sodium – about 5% alcohol
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.
The soybeans San-J uses are from the US or Canada. However, due to supply and demand, the source may change over time. We try 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.
We source the ingredients for fermentation microorganism from Japan, which include Koji mold and bacterial culture.
We brew our Tamari, Shoyu, and No Soy Tamari in the United States. However, when necessary, we blend it with Tamari or Shoyu made by our parent company in Japan.