Tamari Vs. Soy Sauce

Tamari is often used in place of soy sauce,
for a gluten free option.  Many think of it
soy sauce with no gluten.  They look the same
in the bottle, but have a number of differences.
Both are byproducts of fermented soybeans,
the main difference between the two is the
presence of wheat.
Tamari is a wider class of soy sauces, and is
made with no wheat, is less salty and
traditionally made as a byproduct of miso paste.