Day 4: After the soy sauce has been successfully extracted, and now it's time to elevate the process with pasteurization. This phase is absolutely critical, as we delicately heat the sauce, aiming to preserve every bit of umami and flavor, while also intensifying them.
Overheating could lead to undesirable outcomes - burnt flavors or unwanted tastes creeping in. In the worst case, it might compromise the umami we've painstakingly nurtured over the last 12 months. This stage is a profound learning experience, and there's still so much to uncover.