It is made like regular shoyu besides that unpasteurized (raw) shoyu is used rather than brine to make the moromi mash, giving the finished product a wealthy, subtly sweet taste, some thick consistency, and darkish brown coloration. Produced and consumed principally in central Japan (Aichi, Mie, and Gifu prefectures) it has a slightly darker shade, richer consistency, and deeper taste than regular shoyu, but with considerably less of the latter's characteristic aroma from ester-kind compounds and alcohols derived from wheat. Clear Shoyu (shiro), custom amino acids supplier a mild-coloured shoyu produced and consumed on a small scale within the Nagoya and Kyoto areas, made with only 2 components soybeans to 8 parts wheat.
Benvenuto!
