YAMASHIN JYOUZOU Co.,Ltd.
Soy sauce that has a light color and high sugar content unlike normal soy sauce is called white soy sauce. It originated back in 1802 in the Mikawa region (the current Hekinan in Aichi Prefecture), the location of Yamashin Jyouzou, which manufactures Kiwami White Soy Sauce. As the ratio of wheat and soy is 9:1, it is even lighter than light soy sauce and has a distinctive amber color. Thus, it makes use of the original colors of the raw ingredients and its sweetness smoothly brings out the flavors of the raw ingredients. As it was expensive until before the war, white soy sauce was often used in high-class Japanese cuisine and so on that made use of the flavors of the ingredients. This Kiwami White Soy Sauce has rich umami and a subdued sweetness, giving it a similar flavor to normal soy sauce. It is heated at a high temperature for a short period and its fragrance is also typical of soy sauce. Its salt content is 15.5%, which is 2.5% lower than the other white soy sauces that Yamashin Jyouzou makes. Other than Japanese and Chinese cuisines, it is also recommended for Western dishes such as pepperoncino and white stew.
Established in 1802 in Hekinan, Aichi Prefecture, the origin of white soy sauce. While manufacturing soy sauce and mirin as well as running a pawnshop, it started manufacturing white soy sauce. It is currently working on researching, developing, and selling products related to white soy sauce with the goal of constantly pioneering new markets.