San-J, a renowned Japanese soy sauce producer with a rich history dating back to 1804, is well-known for its tamari and cooking sauces. The company, still managed by the Sato family, upholds traditional fermentation methods passed down over eight generations. Recently, San-J has broadened its product range by launching the small-batch Tamarimaniac line of high-quality, artisanal tamaris. These new offerings undergo an extended fermentation process compared to the brand’s regular tamari, resulting in more profound, complex, and intense flavors.
This expansion by San-J into the premium artisanal tamaris market signifies a commitment to quality and innovation. The longer fermentation process employed for the Tamarimaniac line demonstrates the company’s dedication to producing products with enhanced taste profiles. With consumers increasingly seeking unique and high-quality food options, San-J’s introduction of the Tamarimaniac line positions them well to cater to this demand. The success of these new offerings may pave the way for further exploration of fermentation processes in the production of specialty food items, opening up opportunities for differentiation in the market.
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