Full aroma in six months

The full-bodied aroma of Kikkoman naturally brewed soy sauce takes around six months to develop. This exquisite seasoning is created from the four pure ingredients of soybeans, wheat, water and salt in a natural fermentation process. The first stage of the process is the production of "koji", a dry mash. To make the koji, equal quantities of steamed soybeans and roasted and milled wheat are mixed together and enriched with special enzymes. In the second stage, salt and water are added to the mixture to create a mash which the Japanese call "moromi". The moromi is allowed to ferment for approx. six months, after which it is wrapped in filtration cloth and pressed. This produces the pure soy sauce. The last stages are filtration and pasteurisation.