The Free-Run Kioke Tamari

100% Soybean • Naturally Gluten-Free • Aged Over Two Years

A Rare Expression of Traditional Japanese Fermentation

Nagara is one of the most refined and labor-intensive expressions of traditional tamari still produced in Japan today.

Crafted by Yamakawa Jozo in Gifu Prefecture, this exceptional Kioke tamari is brewed using:

• 100% whole soybeans grown in Gifu
• Domestic Japanese salt
• Subterranean water from the Nagara River system

No wheat is used.

The result is a naturally gluten-free tamari with extraordinary depth, concentration, and elegance.

What Makes Nagara Unique

Nagara is not simply aged tamari.

It is a traditional:

“Free-run” tamari.

After nearly two years of fermentation inside living cedar Kioke barrels, the tamari is not aggressively pressed immediately.

Instead, the liquid is allowed to emerge naturally through gravity alone using the traditional:

Kibiki extraction method.

This slow natural dripping stage continues for approximately:

3–6 months.

Drop by drop.

No mechanical force.
No accelerated extraction.
Only time, gravity, and fermentation.

Because only the naturally flowing liquid is collected, the yield remains extraordinarily low.

Traditional Kioke Fermentation

Less than 1% of soy sauce production in Japan still uses traditional Kioke wooden barrels.

At Yamakawa Jozo, these living cedar barrels remain central to the brewery’s identity.

Over decades, the wood develops its own microbial ecosystem composed of:

• Yeasts
• Beneficial bacteria
• Fermentation microorganisms

These microorganisms help shape:

• Aroma
• Texture
• Umami complexity
• Maturation behavior

The result is a tamari impossible to replicate in stainless steel or industrial fermentation tanks.

Flavor Profile

Nagara possesses a remarkable sensory depth rarely found in modern soy sauce.

Tasting Notes

• Dense umami
• Roasted soybean
• Dark cacao
• Cedar wood
• Fermented fruit
• Caramelized richness
• Long mineral finish

The texture is:

• Velvety
• Coating
• Concentrated
• Deeply structured

Rather than sharp salinity, Nagara offers layered savory complexity with exceptional balance.

Culinary Applications

Nagara is best treated not merely as seasoning;
but as a finishing ingredient.

Ideal pairings include:

• Sushi
• Sashimi
  
• Grilled meats
• Roasted mushrooms
• Aged cheeses
• Ramen finishing
• Yakitori
• Modern tasting menus

Just a few drops can dramatically deepen a dish.

Why It Is Rare

Nagara requires:

• Nearly 2 years of fermentation
• Living Kioke barrels
• Manual stone-weight aging
• Months of natural dripping
• Extremely low extraction yield

This level of production cannot be industrialized honestly.

Its rarity is not manufactured.

It is the natural consequence of uncompromising craftsmanship.

Product Details

Ingredients

• Water
• Whole soybeans
• Salt

Origin

Gifu Prefecture, Japan

Fermentation

Traditional Kioke wooden barrel fermentation

Aging Period

Over 2 years

Extraction Method

Natural gravity drip (Kibiki)

Gluten Status

Naturally gluten-free