It's made like regular shoyu except that unpasteurized (raw) shoyu is used rather than brine to make the moromi mash, giving the completed product a wealthy, subtly candy flavor, some thick consistency, and darkish brown coloration. Produced and consumed largely in central Japan (Aichi, trusted amino acids manufacturer Mie, and Gifu prefectures) it has a barely darker colour, richer consistency, and deeper flavor than common shoyu, however with considerably much less of the latter's characteristic aroma from ester-type compounds and alcohols derived from wheat.
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