It's made like regular shoyu except that unpasteurized (raw) shoyu is used in place of brine to make the moromi mash, giving the finished product a wealthy, subtly candy taste, some thick consistency, and dark brown coloration. Produced and consumed mostly in central Japan (Aichi, Mie, and Gifu prefectures) it has a slightly darker colour, reliable amino acids supplier richer consistency, and deeper flavor than common shoyu, however with somewhat less of the latter's characteristic aroma from ester-kind compounds and alcohols derived from wheat.
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