Sweet dew soy sauce - Kanro soy sauce

... Tamari soy sauce is made by heating a large amount of soybeans and a small amount of wheat, forming small granules of koji, and then using a small amount of salt water to make the mash. It is characterized by its richness in both color and composition, and developed in the Nagoya area, but is now less common. Saishikomi soy sauce is made by using unheated soy sauce instead of salt water and koji when making the mash. It is rich in both color and composition, and is used as a dipping sauce for sashimi and other dishes. It is produced mainly in Yanai City, Yamaguchi Prefecture, and is also called kanro soy sauce. Shiro soy sauce is made by steaming a large amount of polished wheat and a small amount of crushed hulled soybeans to make koji, and the mash is made mainly by enzyme decomposition of the ingredients, with fermentation by lactic acid bacteria and yeast being minimized. It is very light in color and has a high sugar content. ...

*Some of the terminology that mentions "kanro soy sauce" is listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

…たまりじょうゆは，多量のダイズと少量のコムギを加熱処理したものを小粒状にしてこうじをつくり，少量の塩水でもろみをつくるため，成分も色調も濃厚なことを特徴として，名古屋地方に発達したものだが，今日では少なくなった。再仕込しょうゆはもろみをつくるとき，こうじに塩水の代りに加熱しないしょうゆを用いるもので，成分も色調も濃厚で，刺身などのつけじょうゆに用いられ，山口県の柳井市を中心として生産され，甘露じょうゆとも呼ばれる。白じょうゆは多量の精白コムギと，いって砕いた少量の脱皮ダイズとを蒸してからこうじをつくり，もろみでは原料の酵素分解を主とし，乳酸菌および酵母による発酵を極力抑えてつくるもので，色調がひじょうにうすく糖分が多い。…

※「甘露じょうゆ」について言及している用語解説の一部を掲載しています。

出典｜株式会社平凡社世界大百科事典 第２版について | 情報