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
Contributor:Georg Berg / Alamy Stock Photo
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
Soja Factory in Hamamatsu, Japan