Get real soy sauce at shodoshima island. In the first picture, some 100 or more kinds of yeast are seen living on the wooden barrel. Soy sauce making mechanism is still a mystery and more complicated than sake making since it requires many years to make soy sauce than make sake. Sake in general does not need a year, a couple of months, more or less, from rice milling to sake storing. And the yeast working for sake making is now carefully chosen. Whereas, the soy sauce making yeasts simply live in the factory and there are countless of them. Researchers cannot tell which yeast is doing what. In fact, it's an collaborative work by all the different types of yeast and they co-exist. I bought three small bottles. Once the bottle is open, its quality begins to change, though it's hard to tell when used in cooking. Thrilled to use my brand new soy sauce. They are from my favorite factory, YAMAROKU.
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