An curved arrow pointing right. It can take four years to make one batch of barrel-aged soy sauce. The natural fermentation process was the norm in Japan for centuries, but when industrialization ...

Shoyu (soy sauce) is one of the fundamentals of Japanese food culture ... still followed and produces about one-third of all the barrel-aged shoyu made in Japan. To reach Shodoshima from Tokyo ...

The reason why the barrel method makes it tastier has not been proven in science, However, the same applies to wine, whiskey and bourbon etc - the soy sauce becomes delicious with it's aged in a ...