This is the soy sauce given by Kikkoman as souvenir at the end of the tour. They changed the cap color from red to this gold to
celebrate their 50th anniversary of their expanding business in to the states.
Soy Sauce Making Process:
( I tried to write as much as I remember and the details are skipped . Hope it helps you to know little more about soy sauce. )
The ingredients are soy beans, wheat and salt.
Nowadays, most of those ingredients are imports from overseas. Soy beans are from U.S., wheat grains are from U.S. and Canada, partly Japanese, and salt from Mexico and some from within Japan. Soy beans are steamed and wheat grains are roasted and crushed first.
Then the soy beans and wheat grains are mixed. Then aspergillus is added to those. They let them sit there for three days. This is called soy sauce koji. Then they add saline solution.
The next is farmentation and aging phase. It takes about 6 months. Final phase is squeezing the moromi ( the farmented soy sauce base ). Moromi is wrapped into fabrics and pressed by the machines. This soy sauce is still raw. This goes to the next " thermal sterilization ".
After that, soy sauce goes through pipe for bottling.
They said that the location of their factory was good for both collecting ingredients from nearby
and also good for distribution to Edo ( Current Tokyo ) using the rivers such as Edo River and Tone River. Well, now I feel I ' d like to learn more about it, but this is it for today.
Thanks to Kikkoman for giving me learning experience.