The San-J brewing process is unique and the only natural fermentation and aging process that can create the rich and smooth taste of San-J Tamari. We've embraced the power of nature for over 200 years and we continue to do so, never taking shortcuts.
1. Whole soybeans are soaked in water and cooked in large cylindrical steam cookers.
2. The cooked beans are formed into nuggets and lightly dusted with "seed koji" (aspergillus oryzae).
3. The nuggets are placed in a temperature and humidity controlled incubation chamber ("muro").
4. During the 2 days in the muro, the nuggets develop fuzzy pale yellow mold.
5. The matured koji is put in fermenation tanks with salt and water.
6. The moromi ages for 5-6 months under careful monitoring.
7. The moromi is wrapped between layers of press cloth, stacked in a cage, and pressed to yield the raw tamari.
8. The raw tamari is then pasteurized and filtered to produce the finished product.
9. The sauce is bottled, cased, and sent to the market.
