Скачать или смотреть Inside the Soy Sauce Factory: How 6-Month Fermentation Creates Perfect Flavor | Ancient Process

🍶 How is soy sauce actually made? Discover the fascinating fermentation process inside a traditional soy sauce factory that combines ancient techniques with modern production!

In this exclusive brewery tour, we reveal:
✅ Soybean and wheat preparation & roasting
✅ Koji mold cultivation (Aspergillus oryzae)
✅ Moromi mash fermentation (6-12 months)
✅ Pressing, filtration, and pasteurization
✅ Bottling and quality control
✅ Traditional vs modern brewing methods

🏭 Production: 50,000+ bottles daily
⏳ Fermentation Time: 6-12 months for premium quality
🌾 Main Ingredients: Soybeans, wheat, salt, water, koji

From ancient Asian traditions to your kitchen table - this is the complete story of the world's most essential condiment!

⏰ TIMESTAMPS:
Introduction & Brewery Overview
Soybean Selection & Preparation
Wheat Roasting Process
Koji Mold Inoculation
Moromi Fermentation Tanks
6-Month Aging Process
Hydraulic Pressing & Extraction
Pasteurization & Bottling
Quality Testing & Flavor Profile

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