Takuko White Shoyu is a rare and refined Japanese white soy sauce crafted from wheat, sea salt, and fermented alcohol. Unlike traditional dark soy sauces, this light amber shoyu offers a delicate umami flavor and a clean, subtle aroma, enhancing dishes without darkening their appearance. It’s made by roasting wheat in hot sand until it turns a rich brown, coarsely milling it, then mixing with a small amount of steamed soybeans. The mixture is inoculated with koji and carefully brewed, creating a sauce prized for its elegant flavor and pale golden hue.
This mild, sweet shoyu is beloved by chefs and mixologists who want to highlight rather than mask other ingredients. It’s ideal for sashimi, salads, dressings, delicate broths, pickling, and light sauces. It also shines in fusion cuisine, where its subtle flavor provides depth without overwhelming a dish. Its color and balance make it especially popular for dishes where presentation matters.
Takuko White Shoyu is bottled in Japan and made using time-honored brewing methods. To preserve its fresh, nuanced flavor, it should be refrigerated after opening and has an 18-month shelf life.