Why Only 1% Of Japan’s Soy Sauce Is Made This Way | Still Standing

It can take 4 years to make one batch of barrel-aged soy sauce. The natural fermentation process was the norm in Japan for centuries, but when industrialization swept the nation, almost all the country’s wooden barrels were replaced with steel ones. Yasuo Yamamoto is on a mission to revive barrel-making and preserve the authentic version of Japan’s staple seasoning.

For more information about Yasuo Yamamoto’s soy sauce, visit https://yama-roku.net/

For more information about Hitoshi’s restaurant, go to https://koyomishodoshima.jimdofree.com/

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Why Only 1% Of Japan’s Soy Sauce Is Made This Way | Still Standing