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

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 Stock Photo
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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:

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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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