In sunny Gold Coast, Australia, This first batch of soy sauce journey began on September 23, 2022. It was the start of making my very first batch of soy sauce (濃口醬油) in Australia , blending centuries-old techniques with this this new land I now called home.
The beginning was a bit nervous. The unfamiliar Australian climate and weather was a mystery to me. How would it affect the soy sauce-making process?
As the days passed, the koji flourished, but not without some challenges. I'm still figuring them out, and I'll share more about that later.
Fast forward to today, September 13, 2023, precisely 355 days since Day 1, the soy sauce mash, nurtured with care and patience, has undergone a remarkable transformation. yielding a rich and amazing aromas, promising a unique taste, A taste of "True" Soy Sauce.
Before it reaches a full year of maturing, a test batch is needed, to check on the quality . I was super nervous. Although i did tasted the raw soy sauce mash before that gave a hint, but the real test was extracting the golden liquid.
As the soy sauce dripped out, drop by drop, I could see the result of months of work.
And then came the big moment — the first taste. It was even better than I hoped. I'll share more about the taste later, after a few more rounds of tasting.
I can't wait to share this "First Press" with my friends. It's a special moment that brings this journey full circle.
This debut soy sauce batch in Australia isn't just about tradition. It's a celebration of old and new, the familiar and the unknown. It's a story that's told with every drop, and it's a story that's still unfolding. Stay tuned for more chapters in my soy sauce journey!