Production: Six months maturation time

And this is how Kikkoman soy sauce is produced:

> Step 1: Production of "koji" – the basis

Equal parts of steamed soybeans and roasted and milled wheat are mixed together. By enriching the mixture with special micro-organisms (starter cultures called aspergillus), which are used exclusively by Kikkoman, "koji", a dry mash, is created. Important enzymes are formed in the koji cells, which are later used to separate soy protein. During the first stage of fermentation, the koji produces a series of natural enzymes that are essential for the subsequent brewing process.

> Step 2: Fermentation – the development of colour, flavour and aroma

Salt and water are added to the koji and a mash, called "moromi", is created. This mixture of soybeans, wheat, salt and water ferments and matures in large tanks. During this process enzymes separate the soy protein into amino acids. The soy and wheat starch is now broken down and sugar is created. This sugar is then converted into alcohol and lactic acids. The entire fermentation process takes around six months.

> Step 3: Refining – the finishing touch

After the maturing process, the moromi is wrapped in cloths and pressed. This produces the pure, raw soy sauce. It is now filtered again and pasteurised to intensify the colour and aroma. Regular laboratory tests on samples guarantee maximum quality standards. The leftovers from pressing – called the press cake – are used as animal feed.

> The brewing process at a glance: