1. Preparation
Soybeans are steamed using live steam.
Proper steaming is essential since inconsistent steam pressure and moisture content can affect the quality of the final product.
2. Forming miso balls
The steamed soybeans are mixed with wheat and koji mold spores and formed into small round balls, called “miso balls”.
3. Producing koji
The koji mold is cultivated in a koji room, in which the temperature and humidity are carefully controlled.
The substance in which koji mold has propagated is called koji.
4. Preparing moromi
The koji is mixed with brine to create a fermentation mash called moromi.
The salt in the brine is vital in keeping harmful bacteria at bay and promoting fermentation.
5. Aging moromi
The moromi is aged and fermented slowly.
During this process, the ingredients break down, developing the rich flavor, color, and aroma of tamari soy sauce.
6. Pressing
The aged moromi is carefully pressed to strain off the liquid part that constitutes raw tamari soy sauce, using a special cloth in a process that takes three days.
7. Heating
The raw tamari soy sauce is heated to develop its distinct aroma, flavor, and deep color.
Heating also sterilizes the soy sauce, improving its shelf life and ensuring consistent quality.
8. Quality inspection
Each batch undergoes strict quality control testing for color, nitrogen content, salt level, and overall conformance to quality standards.
This rigorous process ensures a product of consistently high quality.
9. Bottling
The finished tamari soy sauce is carefully bottled and packaged, ready for delivery to customers.
