Takuko White Shoyu is a rare ingredient with a long tradition in Japan. Soybeans are added late in the brewing process to keep the color a light, almost clear amber while giving the Shoyu a thinner texture and a more subtle overall flavor profile than dark soy sauce. Long used by the most discerning to protect the color of delicate broths or brushed-on sashimi, Takuko White Shoyu elevates without overwhelming.
