Bulk Gluten-Free Tamari from One of Japan's Oldest Soy Sauce Breweries

Tamari is a Japanese soy sauce brewed without wheat, producing a darker, richer, more intensely savoury result than standard koikuchi shoyu. Shibanuma — a soy sauce brewery in Ibaraki Prefecture, operating continuously since 1688 — makes this tamari using only non-GMO soybeans and salt, with no wheat, no additives, and no preservatives. The 18-litre box-in-bag format is designed for professional kitchens running high volumes of gluten-free service, where decanting into smaller dispensers keeps the sauce fresh while reducing packaging waste.

What is the difference between tamari and regular soy sauce?

Standard Japanese soy sauce (koikuchi shoyu) is brewed with roughly equal parts soybeans and wheat, giving it a lighter colour and a slightly sweet, aromatic quality. Tamari is brewed with little or no wheat — in Shibanuma's case, none at all — resulting in a darker, thicker sauce with a more concentrated soybean flavour and deeper umami. Because it lacks the volatile aromatics that wheat contributes, tamari tastes rounder and less sharp, making it particularly effective in cooked applications where standard soy sauce can become harsh. For kitchens managing gluten-free menus, tamari is not just a dietary substitution — it is a functionally different sauce with its own culinary strengths.

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