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 BREWED VS NON BREWED
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BREWED VS. NON BREWED

There's only one way to make the highest quality soy sauce: follow time-honoured traditions that have endured for centuries.

A TALE OF TWO SAUCES
You may be surprised to learn that there are two distinct types of soy sauce on the market today.
NON-BREWED SOY SAUCE
Non-brewed soy sauce is made in a matter of days using hydrolysed vegetable protein (HVP). Some non-brewed soy sauces have been found to contain possibly carcinogenic substances (chloropropynols) which can occur during the production of acid-hydrolysed protein.
NATURALLY BREWED SOY SAUCE
Naturally brewed soy sauce is made using only highest-quality ingredients and a natural fermentation method (just like wine). A process that takes months, resulting in a rich mellow flavour. Click here to learn the art of natural brewing
Click here for a virtual taste test
THE ART OF NATURAL BREWING

Natural Brewing Process
The natural brewing of soy sauce is accomplished in three distinct steps: koji-making, brine fermentation and refining. Click here to view the Kikkoman natrually brewed soy sauce production chart.

1. Koji-making: To begin the process, carefully selected soybeans and wheat are blended under precisely controlled conditions. Next, a proprietary seed mold is introduced, and the mixture is allowed to mature for three days in large, perforated vats through which air is circulated.

2. Brine Fermentation: The resulting culture, or koji, is then transferred to fermentation tanks, where it is mixed with saltwater to produce a mash called moromi. The next, and perhaps most critical step, is allowing the moromi to ferment for several months using osmophilic lactic acid bacteria and yeasts. During this time, the soybeans and wheat are transformed into a semi-liquid, reddish-brown "mature mash." It is this fermentation process that creates the many distinct flavor and fragrance compounds that build the soy sauce flavor profile.

3. Refining: Following the months of moromi fermentation, the raw soy sauce is separated from the solids by pressing it through layers of filtration cloth. The liquid that emerges is then refined, pasteurized and packaged as finished soy sauce.
Non-Brewed Process

Producing non-brewed soy sauce is an entirely different matter. Soybeans are boiled with hydrochloric acid for 15 to 20 hours. After most of the amino acid is removed, the mixture is cooled to stop the hydrolytic reaction. The amino acid liquid is then neutralized, pressed through a filter, mixed with active carbon and purified through filtration.

Color and flavor are introduced to this hydrolyzed vegetable protein mixture by adding caramel color, corn syrup for sweetness, and salt. The mixture is then refined and packaged.

NEW ORGANIC SOY SAUCE

It is with great pride that we announce our Organic Soy Sauce, made from Certified Organic Soy beans, combined with Certified Organic wheat, Certified Organic Salt and water.

Click here for more information >>>

 
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