Taste the unique salty, sweetness of this speciality soy sauce.A famed seasoning of Aichi prefecture known for light amber colour and punchy flavour, this white soy sauce accentuates the colour and flavours of many Japanese dishes. Specially-fermented with more wheat than soybean for a sweeter, milder consistency, this alcohol-brewed soy sauce is free of artificial flavouring so its salty-sweet taste remains refreshingly pure to enjoy when added to tamagoyaki, udon soups, chawanmushi and even melted cheese! Originated in Hekinan as a flavouring for kaiseki haute cuisine, see what exciting colours and flavours this sauce can draw from your own cooking.