Here we go! With the arrival of the 200L wooden barrels, it's time to dive into the heart of the process. These barrels mark a new milestone for me - the largest I've ever worked with.
Looking back, I remember my secretly brewed a 100L batch back in Hong Kong at home. I still not sure, how I managed to squeeze a 100L container into our tiny apartment!
Filling up these 200L barrels was no small feat. As I worked, I already able to smelled the incredible aroma emanating from the wood.
Now, some of you might be wondering if the whisky barrel imparts flavor to the soy sauce. It's a thought that crossed my mind too.
While it's possible that it adds a hint of aroma, it might not be overly pronounced. Although soy sauce take long time to matures over 12 to 24 months, unlike whisky, which may take a good 8 to 10 years to truly capture the essence of the barrel.
For me, the wooden barrel is like a vessel for harnessing the invisible natural yeast that surrounds us. Over the years, this accumulation of natural elements will begin to impart a distinctive flavor to the soy sauce. This process, a culmination of a decade or even half a century, is the heart of what makes each batch unique.
Although my barrel is still young, I'm already detecting intriguing nuances in the soy sauce mash. The anticipation is palpable. Soon, I'll have the privilege of experiencing the culmination of this incredible soy sauce. Stay tuned!