The Mansan family business is one of the few Japanese companies to preserve the 500 yearold lowtech method of making tamari. The timehonoured recipe uses only half as much water as typical modern soya sauces resulting in a uniquely rich concentrated tamari. Leisurely ageing in cedarwood kegs over two summers guarantees an intensely flavourful seasoning with a heady aroma. The addition of Mikawa Mirin Japans finest rice brandy not only provides a natural preservative but also contribute