To a medium mixing bowl add tahini, fresh ginger, garlic, miso paste, coconut aminos, rice vinegar, sesame oil, and maple syrup and whisk to combine.
Add water until a creamy, pourable sauce is achieved. Taste and adjust flavor as needed, adding more vinegar for tanginess, maple syrup for sweetness, miso for strong miso flavor, garlic or ginger for zing, or salt or coconut aminos for saltiness.
Store leftovers in the refrigerator up to 5-7 days. Freezer friendly up to 1 month, though best when fresh.
*In place of rice vinegar you can sub apple cider or white vinegar or lime juice, but it will affect the flavor. *Nutrition information is a rough estimate calculated without optional ingredients.