Tamari 3 Năm is a long-fermented soy sauce offered by the Vietnamese business Thiện Hương. The product belongs to its range of macrobiotic seasonings developed according to the principles of the Ohsawa system. The sauce is primarily made from soybeans, natural sea salt and water. The prepared soybeans are placed in brine and left to ferment naturally for approximately three years. Thiện Hương states that the product is made without artificial colors, flavorings or preservatives. Extended maturation allows the soybean components to break down gradually and develop a pronounced umami character. The finished sauce has a very dark brown color, a full-bodied texture and a concentrated fermented soybean aroma. Its flavor is strongly salty, complex and more intense than that of most briefly fermented soy sauces. Due to its concentrated character, only a small amount is needed to season food.