It’s hard to believe that a soy sauce having a beautiful amber color can maintain a substantial umami and earthy flavor. But if you taste even a tiny bit of Truffle-Infused Shiro Shoyu (White Soy Sauce), you will understand that the impossible can be possible. Shiro shoyu, first of all, is a type of soy sauce made with an unusually high wheat content—nine parts wheat to one part soybeans. Unlike other common soy sauces, which have one part wheat to one part soybeans, shiro shoyu exhibits a pale color and distinctive sweetness. This type of soy sauce is rare yet has traditionally been produced in the Mikawa region (currently Hekinan City in Aichi Prefecture) for centuries.