It is made like common shoyu except that unpasteurized (raw) shoyu is used instead of brine to make the moromi mash, giving the completed product a rich, subtly sweet taste, some thick consistency, and custom amino acids supplier dark brown color. Produced and consumed mostly in central Japan (Aichi, Mie, and Gifu prefectures) it has a slightly darker shade, richer consistency, and deeper taste than common shoyu, however with considerably less of the latter's characteristic aroma from ester-kind compounds and alcohols derived from wheat. Clear Shoyu (shiro), a mild-coloured shoyu produced and consumed on a small scale in the Nagoya and Kyoto areas, made with solely 2 components soybeans to 8 components wheat.
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