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NATURALLY BREWED TAMARI SOY SAUCE

Common questions

Is NATURALLY BREWED TAMARI SOY SAUCE healthy?

NATURALLY BREWED TAMARI SOY SAUCE scores 60/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This tamari soy sauce is ultra-processed, which limits its potential score.

How processed is NATURALLY BREWED TAMARI SOY SAUCE?

NATURALLY BREWED TAMARI SOY SAUCE is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive NATURALLY BREWED TAMARI SOY SAUCE's score?

In Scout's ingredient-by-ingredient analysis, Glucose is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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NATURALLY BREWED TAMARI SOY SAUCE

Kikkoman
60 Fair

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 1
Owned by Kikkoman Sales USA, Inc.
Category Condiments
Summary

This tamari soy sauce is ultra-processed, which limits its potential score. While it contains simple ingredients like water, soybeans, and salt, the presence of glucose, a refined carbohydrate, contributes to its processing level. The use of alcohol as a preservative also indicates a higher level of processing, impacting its overall healthiness.

Key ingredients 6

Water
Neutral

Water is a neutral ingredient used as a solvent and carrier in food products. It does not contribute any nutritional value or health risks. Its presence is essential for the consistency and texture of the sauce.

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Soybeans
Neutral

Soybeans are a source of protein and essential amino acids. In fermented products like tamari, they contribute to the umami flavor. However, they may cause allergic reactions in sensitive individuals.

Risks

Soybeans can be allergenic and may cause reactions in susceptible individuals.

Benefits

They provide protein and essential amino acids, contributing to the nutritional profile of the sauce.

See more about Soybeans →
Salt
Neutral

Salt is used for flavor enhancement and preservation in foods. It is a common ingredient in condiments but contributes to high sodium content. Excessive intake can lead to health issues like hypertension.

Risks

High sodium intake is associated with increased risk of hypertension and cardiovascular diseases.

Benefits

Salt enhances flavor and acts as a preservative in food products.

See more about Salt →
Wheat
Neutral

Wheat is used in the fermentation process of tamari, contributing to its flavor profile. It is a common allergen and may not be suitable for those with gluten intolerance. Its role is primarily functional in fermentation.

Risks

Wheat can cause allergic reactions and is unsuitable for individuals with gluten intolerance or celiac disease.

See more about Wheat →
Alcohol
Neutral

Alcohol is used as a preservative to maintain freshness in food products. It is present in small amounts and does not significantly impact health. Its primary function is to extend shelf life.

See more about Alcohol →
Glucose
Bad

Glucose is a simple sugar used to enhance flavor and balance the taste profile. It can contribute to increased blood sugar levels and is considered a refined carbohydrate. Excessive consumption may lead to metabolic issues.

Risks

High intake of glucose can lead to elevated blood sugar levels and contribute to metabolic disorders.

See more about Glucose →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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