As the Gold Coast temperatures getting warmer, our soy sauce mash is really coming to life. It's absolutely fascinating to watch as the bubbles get more and more lively. This tells us that the soy sauce koji and the natural yeast all around us are working their magic.
They're breaking down the soybeans and wheat, transforming them into natural glutamate and sugar. That's where the umami and sweet taste in our soy sauce come from - it happens naturally! If given enough time, there's no need for any "additional flavoring" in our soy sauce. It's all about letting nature do its thing