• Gluten-free
• Naturally brewed
• Made with four ingredients: water, soybeans, salt and vinegar 

KIKKOMAN TAMARI Gluten Free Soy Sauce is produced from water, soybeans, salt and spirit vinegar, without using wheat, through a natural brewing process which consists of enzymatic reactions of specific microorganisms. During the brine fermentation, all of the proteins from soybeans are completely hydrolysed into amino acids and low molecular peptides through the action of proteolytic enzymes from the Koji-mould produced. In addition, the unique flavours and aromas of KIKKOMAN TAMARI Gluten Free Soy Sauce are produced through the fermentation process.
The liquid soy sauce is separated from the matured mash by pressing and then pasteurized before filling.
*The term “Gluten free” is based on Commission Implementing Regulation(EU)No 828/2014.

• Gluten-free
• Naturally brewed
• Made with four ingredients: water, soybeans, salt and vinegar 

KIKKOMAN TAMARI Gluten Free Soy Sauce is produced from water, soybeans, salt and spirit vinegar, without using wheat, through a natural brewing process which consists of enzymatic reactions of specific microorganisms. During the brine fermentation, all of the proteins from soybeans are completely hydrolysed into amino acids and low molecular peptides through the action of proteolytic enzymes from the Koji-mould produced. In addition, the unique flavours and aromas of KIKKOMAN TAMARI Gluten Free Soy Sauce are produced through the fermentation process.
The liquid soy sauce is separated from the matured mash by pressing and then pasteurized before filling.
*The term “Gluten free” is based on Commission Implementing Regulation(EU)No 828/2014.