Jozo Tamari Soy Sauce is barrel-aged in cedar casks for 18 months, and brewed at 2X concentration of soybeans. This provides the tamari with exceptional umami flavor, with a nuanced saltiness, the perfect balance. Jozo is hand-crafted in small batches with Michelin quality, naturally gluten free ingredients. Jozo also comes in a functional, squeezable bottle which both professional and home chefs appreciate. - Gluten Free - Non-GMO - Vegan - Michelin Quality ** Local NYC: Free Delivery ** How it's made: The process starts almost two years before the bottle gets filled. Non-GMO soybeans are picked and turned into a mash called Moromi. Moromi is mixed with Koji, a delicately prepared fermentation culture. Artisan brewers fill the mix into massive cedar barrels called Kioke, and place river rocks on top to weigh down the soybeans. Over the course of 18 months, the tamari is brewed and aged in the Kioke, allowing fermentation, time, wood, and quality ingredients to do their magic.