We have been making naturally brewed soy sauce for 200 years.
The general process for making soy sauce is as follows.
First, steam the soybeans.Crush the roasted wheat and add water.
Mix them with koji base and salt, and let it ferment.
Inexpensive products are often made from foreign raw materials that are abundant in quantity.
Their soy sauce is brewed in tanks, so it is ready in a short time.
They are then heat sterilized so that they can be stocked at room temperature.
They do not contain good bacteria such as yeast and lactic acid bacteria.
Yugeta uses carefully selected raw materials such as Japanese organic round soybeans, wheat, natural salt from sea water, and ground water from the Chichibu mountain range.
The soy sauce is naturally brewed in wooden vats made of cedar.They are aged for more than a year.
Several types of microorganisms live in the wooden vat and ferment naturally.
They naturally bring out the umami and alcohol components.
There is no need to go to the trouble of adding preservatives, colorants, or chemical seasonings.
The result is a rich, aromatic soy sauce that is alive with bacteria.