Production of Japanese soy sauce in 1872 Mejiiya Shoyu manufactory in Hamamatsu, Japan. In these imposing cedar barrels, the Taru, Moromi ferments, depending on the quality, between 1.5 to 3 years. Artisan soy sauce made with the help of fermentation tastes different from year to year and from barrel to barrel

RFID:2A2D1N9

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Image details

Contributor:

Georg Berg / Alamy Stock Photo

Image ID:

2A2D1N9

File size:

60 MB (3.2 MB Compressed download)

Releases:

Model - no | Property - noDo I need a release?

Dimensions:

5610 x 3740 px | 47.5 x 31.7 cm | 18.7 x 12.5 inches | 300dpi

Date taken:

10 September 2019

Location:

Hamakita Ward, Hamamatsu, Shizuoka Prefecture, Japan

More information:

Soja Factory in Hamamatsu, Japan

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