Shohei Nozue explains to reporter Angela Berg that the moromi is stirred with a large paddle every seven days in summer and every 14 days in winter. Fermentation and time are the most important components for a high-quality soy sauce. Production of Japanese soy sauce in 1872 Mejiiya Shoyu manufactory in Hamamatsu, Japan

• Contributor: Georg Berg / Alamy Stock Photo
• Image ID: 2A2D584
• File size: 60 MB (5.4 MB Compressed download)
• Releases: Model - no | Property - no
• 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

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Soja Factory in Hamamatsu, Japan