About Us
SoyOry is small batch soy sauce brewer in Sisters, Oregon and consists of me (Scott) and the Roy's. I'm human, the Roy's are the Soy Ory robots dedicated to bringing our small-batch sauces to life. Our intention is to introduce more modern materials and techniques to the traditional Japanese process for brewing and aging soy sauce without compromising flavor and quality.
About Scott
I grew up saying that "food only exists to give condiments texture". I credit my dad for this as our fridge was always full of various bottles and jars of all kinds of flavors, colors and viscosities, from savory to sweet. There was always a kitchen cabinet full of the 'no refrigeration required' oils, vinegars and assorted spices as well. Clearly this stuck with me as my fridge and kitchen cabinets today still reflect a large, diverse and somewhat eclectic mix of magic in a bottle.
Years of cooking, brewing beer, and eating my way through whatever deliciousness presents itself left me wanting to do more with food. Being far too lazy to open a restaurant or run a food truck, I wanted to do something that wasn't easy to do, or widely done. Being a huge fan of both high-end sushi joints and strip-mall Chinese restaurants, I've had my share of soy sauce. Going down the online shopping for soy sauce rabbit hole, I was forced to make space in my kitchen cabinet for a growing collection of soy sauces, of all ages and hailing from many different parts of the world. I was hooked, and have spent the last two years making my own. What you see here is the culmination of my desire to bring what is normally a mass-produced, under-appreciated global condiment to a more local, small scale food enhancement using local-when-possible, organic-when-possible ingredients, fifteen gallons at a time.
About Roy(s)
What about Roy? The key to making great sauce is rooted in the consistency of the process- the right temperature, the right environment, and the right amount of aeration at the right time. Guess who's better at process and routine than I am? That's right, Roy. He's not a robot of the Bender-esque "bite my shiny metal ass" type. He doesn't have any arms, or legs, and his head unit is separate from his 'body'. What he does best is use a series of air bladders to 'stir' the sauce on a defined schedule, around 1,460 times during the fermentation cycle. If you'd like to get to know Roy a bit better, give him a call at 541-782-7697. He's pretty liberal with sharing his employee discount.
INGREDIENTS:
Organic Soybeans- Midwest, USA
Rainshadow Farms Organic Soft Winter Wheat- Oregon, USA
East Cascades Well Water- Sisters, Oregon
Diamond Crystal Kosher Salt
Shoyu Koji- Washington, USA
PROCESS:
72-hour inoculation and incubation in cedar Koji trays
6-12 month aging in salt brine
Regular agitation