Tamari Lâu Năm Ủ Trên 4 Năm is a long-fermented soy sauce offered by the Vietnamese company Homefood. It is made from water, sea salt, whole soybeans, brown glutinous rice and koji culture. The soybeans and rice are prepared and combined with Aspergillus oryzae culture to initiate natural fermentation. The resulting mixture is blended with brine and left to mature for more than four years. According to the producer, the sauce is made by hand using a traditional method without industrially accelerated fermentation. During maturation, proteins and other soybean components gradually break down and develop the product’s distinctive character. Extended fermentation contributes to its very dark brown color, full-bodied texture and concentrated aroma. Its flavor is distinctly salty and rich in umami with a mild natural sweetness derived from the rice. Due to its intensity, the sauce is generally used in small quantities. It can be served as a dipping sauce or added to rice, vegetables, soups and noodles.