Soy Sauce Encyclopedia
Traditional fermented soybean sauce
advanced180 days
Day 0-3Koji Cultivation
Aspergillus oryzae mold grows on steamed soybeans and wheat.
Week 1-4Moromi (Mash)
Koji mixed with brine. LAB and yeast fermentation begins.
Month 2-3Active Fermentation
Yeast and LAB work together. Complexity building.
Month 4-6Maturation
Flavors mellowing and integrating. Traditional minimum.
Month 6-24Aged (Optional)
Extended aging for premium soy sauce.