This is an unpasteurized traditional soy sauce that is lighter in color than store-bought soy sauces and noticeably less salty, made with only four ingredients. It is aged for a minimum of six months in a water and kosher salt brine, allowing the combination of organic soybeans and hand-toasted wheat inoculated with a strain of Aspergillis Oryzae from Japan to develop an umami flavor that is unlike any commercial soy sauce.
Roy, the SoryOry robot led the development of this year's sauce. He lovingly massaged the moromi (soybeans, ground toasted wheat, koji and salt water) in his belly (a semi-closed environment) for 10 months. The last two months of aging happened in an open but covered tank. Pressing was all done by hand utilizing the pressure of a 3-ton hand operated cider press. Flavor highlights are a little more fruity than the 2023 batch.
