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Soy sauce is NATURALLY BREWED from the basic ingredients of soybean, wheat, salt and water.
MIXING
Wheat is roasted and grounded while the soy beans are steamed.
Mold starter is then mixed with the wheat and soybeans.

CULTURING
Mixture of Koji is cultured for 2 days.
This process is critical to final color, aroma, and flavor.
Koji is then mixed with brine salt and water to make up moromi mash.

FERMENTATION
Moromi Mash is fermented in tanks for 6 months.

PRESSING
Matured Moromi is filtered to extract raw soy sauce.
The moromi residue or soy sauce cake is used for animal feed.

STERILIZATION
Raw soy sauce is heated to pasteurize.

Soy Sauce is then packaged. That is all there is to it.
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