Detalyadong paglalarawan
TL;DR
Sawsawan na ginagamit mo araw-araw, pero malamang hindi mo pa nakikita kung paano talaga ito ginagawa. Sa tour na ito, dadalhin ka sa isang tradisyonal na shoyu brewery malapit sa Kawagoe, kung saan makikita mo mismo kung paano nag-iimbak at nag-ferment ang shoyu sa malalaking kahoy na bariles na mas matangkad pa sa tao. Ito ang pagkakataon mong masaksihan ang tunay na proseso ng paggawa ng shoyu na hindi mo makikita sa ibang tourist spot.Talaan ng nilalaman:
Two guests press soy sauce by hand at a traditional brewery near Kawagoe in Saitama. Together they lean on a long wooden lever that presses down on a cloth-wrapped mash inside a wooden tub and frame. The person on the left, seen from behind, wears a fuzzy gray sweater and dark plaid trousers, while the person on the right wears a navy happi coat over jeans and white sneakers, with a sash printed with the brewery's name; their face is covered by a circular cartoon sticker. The room is finished in light wood paneling with a curved beam overhead bearing calligraphy for a hands-on craft experience. The walls carry Japanese posters and price lists for bottled soy sauce, plus an English sign explaining what moromi, the soy sauce mash, is, confirming this is the pressing and tasting space of a working shoyu brewery that hosts visitor experiences.
Two guests press soy sauce by hand at a traditional brewery near Kawagoe in Saitama. Together they lean on a long wooden lever that presses down on a cloth-wrapped mash inside a wooden tub and frame. The person on the left, seen from behind, wears a fuzzy gray sweater and dark plaid trousers, while the person on the right wears a navy happi coat over jeans and white sneakers, with a sash printed with the brewery's name; their face is covered by a circular cartoon sticker.
The room is finished in light wood paneling with a curved beam overhead bearing calligraphy for a hands-on craft experience. The walls carry Japanese posters and price lists for bottled soy sauce, plus an English sign explaining what moromi, the soy sauce mash, is, confirming this is the pressing and tasting space of a working shoyu brewery that hosts visitor experiences.
Nakikitang teksto sa larawan
こだり体験
550円
300円
710円
500円
350円
450円
1000円
彩の国黒豚使用
豚丼
漬物・味噌汁付き
2階限定販売
しぼりたて
生しょうゆ
150ml 500円 (税込)
360ml 770円 (税込)
自分しぼり
料金 2800円
ユダタ
もろみとは・・・
醤油を搾る前の状態のもの。
豆と塩水を混ぜて木桶で1年
かけて醗酵、熟成させます。
What is “moromi” ...
Soybean and wheat are mixed to
and salt, and left to ferment one ye
year in wooden vats. After one
and wheat mixture becomes mash
‘Moromi’, soy sauce mash before
A visitor stands beside a towering wooden soy sauce fermentation barrel that rises well above their head, photographed from a low angle inside a traditional brewery near Kawagoe, Saitama. The barrel is built from pale vertical staves cinched with wide woven bamboo bands around its middle, and the visitor rests a hand on its rim, emphasizing the sheer scale of the vessel. They wear a black and cream argyle sweater, blue skinny jeans, and white sneakers, with their face covered by a round cartoon sticker overlay. The surrounding space is rustic wood throughout, with exposed ceiling beams and aged plank walls, giving the sense of a centuries-old brewing warehouse where such barrels are still used for fermentation.
A visitor stands beside a towering wooden soy sauce fermentation barrel that rises well above their head, photographed from a low angle inside a traditional brewery near Kawagoe, Saitama. The barrel is built from pale vertical staves cinched with wide woven bamboo bands around its middle, and the visitor rests a hand on its rim, emphasizing the sheer scale of the vessel. They wear a black and cream argyle sweater, blue skinny jeans, and white sneakers, with their face covered by a round cartoon sticker overlay. The surrounding space is rustic wood throughout, with exposed ceiling beams and aged plank walls, giving the sense of a centuries-old brewing warehouse where such barrels are still used for fermentation.
Nakikitang teksto sa larawan
No clearly readable text is present in the image.
Marahil gumagamit ka ng soy sauce araw-araw. Isang patak sa iyong ramen, dip para sa iyong sushi, ilang patak sa iyong fried rice. Ngunit naisip mo na ba talaga kung ano nga ba ang shoyu? Paano ito ginagawa? Bakit may soy sauce na nagkakahalaga ng 200 yen at may iba namang 3,000 yen?
Dadalin ka ng tour na ito sa lugar na hindi kailanman makikita ng karamihan sa mga turista: Isang tradisyonal na shoyu brewery malapit sa Kawagoe, kung saan ginagawa pa rin ang soy sauce sa paraang ginawa ito noong mga siglo nakaraan. Sa napakalalaking bariles na yari sa kahoy na mas malaki pa sa iyo. Kasama ang mga microorganism na nanirahan sa butas ng kahoy sa loob ng maraming henerasyon. Sa pamamagitan ng panahon sa halip na mga shortcut.
Ano Nga Ba Talaga ang Shoyu?
Ang shoyu, ang soy sauce ng Japan, ay higit pa sa isang kondimento lamang. Ito ang bunga ng isang sining ng fermentation na may edad nang mga siglo na nagbabago ng soybeans, trigo, asin, at tubig sa isang bagong bagay. Ang susi? Ang koji, ang parehong amag (Aspergillus oryzae) na responsable sa miso, sake, at mirin.
Nagsisimula ang proseso sa pag-isteam ng soybeans at pag-roast ng trigo. Ang mga ito ay hinaluan ng mga spore ng koji at pinapalago sa mainit-init at mahalumigmig na kapaligiran. Pagkatapos ng dalawa hanggang tatlong araw, nabubuo ang isang mash na tinatawag na moromi kapag idinagdag ang mabolang tubig. At pagkatapos ay nagsisimula ang mahabang paghihintay.
| Uri | Pangalang Hapones | Katangian | Pinakamainam Gamitin Para sa |
|---|---|---|---|
| Koikuchi | 濃口醤油 | Madilim, puno ang lasa, ang pamantayan | Pangkalahatang gamit |
| Usukuchi | 薄口醤油 | Mas mapusyaw na kulay, mas maalat | Kapag gusto mong panatilihin ang kulay |
| Tamari | 溜まり醤油 | Kaunti o walang trigo, mas matapang | Sashimi, bilang dip |
| Saishikomi | 再仕込み醤油 | Dobleng niluto, kumplikado | Pagtatapos ng mga putahe |
| Shiro | 白醤油 | Karamihan ay trigo, napakahagaan | Mga magaan na putahe, sabaw |
Ang Kioke: Mga Buhay na Bariles na Yari sa Kahoy
Ang nagpapapangingibang-tangi sa mga tradisyonal na brewery na ito ay ang mga kioke: napakalalaking bariles na gawa sa Japanese cedar, kung saan nagfiferment ang moromi. May mga bariles ditong higit 150 taon na ang gulang. Napakalaki nila na pwede kang tumayo sa loob nila, ilang katao na magkatabi.
Narito ang nagpapatangi sa kanila: Bilyun-bilyong microorganism, bakterya, at yeast ang naninirahan sa mga pore ng kahoy, mga microbe na residente na doon sa loob ng maraming henerasyon. May sariling microbiome ang bawat brewery, may sariling buhay na kultura na nagbibigay sa kanilang shoyu ng natatanging karakter. Kaya walang shoyu mula sa isang tradisyonal na producer na eksaktong kapareho ng lasa ng isa pa.
Ang fermentation sa kioke ay tumatagal ng hindi bababa sa 18 buwan, kadalasan dalawa hanggang tatlong taon. May mga premium variety na umaabot hanggang 20 taon ang pagtanda. Sa panahong ito, nabubuo ang mga kumplikadong lasa na hindi talaga maaaring umiral sa industriyal na ginawang shoyu, na kadalasang ginagawa sa mga tangke ng bakal sa loob lang ng ilang buwan.
Two enormous traditional wooden fermentation barrels dominate the frame, standing side by side with only a narrow walkway between them. Their staves are weathered pale wood streaked with decades of dark soy sauce residue, and each barrel is tightly wrapped near the top and around the middle with woven bamboo binding held by rope, the traditional method for holding these huge vats together without metal hoops. The barrels sit in a dim, rustic brewhouse with exposed rough-hewn timber roof beams overhead and plank walls stained almost black from years of fermentation. Dark drips and stains spread across the concrete floor at the base of each barrel, and daylight from the left catches the texture of the aged wood, giving the scene the atmosphere of a centuries-old soy sauce brewery.
Two enormous traditional wooden fermentation barrels dominate the frame, standing side by side with only a narrow walkway between them. Their staves are weathered pale wood streaked with decades of dark soy sauce residue, and each barrel is tightly wrapped near the top and around the middle with woven bamboo binding held by rope, the traditional method for holding these huge vats together without metal hoops. The barrels sit in a dim, rustic brewhouse with exposed rough-hewn timber roof beams overhead and plank walls stained almost black from years of fermentation. Dark drips and stains spread across the concrete floor at the base of each barrel, and daylight from the left catches the texture of the aged wood, giving the scene the atmosphere of a centuries-old soy sauce brewery.
Nakikitang teksto sa larawan
No clearly readable text is present in the image.
Sa kasalukuyan, humigit-kumulang [1] ang gumagawa pa rin ng kanilang produkto sa tradisyonal na kioke. Namamatay na ang sining ng paggawa ng bariles: Ilang craftspeople na lang sa buong Japan ang kayang gumawa at magkumpuni ng napakalaking bariles na ito. Bawat kioke na maaari mong makita sa tour na ito ay isang bahagi ng buhay na kasaysayan.
Pagpiga ng Shoyu: Ang Iyong mga Kamay sa Moromi
Ang highlight sa maraming tradisyonal na shoyu brewery ay ang pagkakataong makapag-hands-on. Sa pressing experience, matututuhan mo kung paano ginagawang tunay na shoyu ang fermented na moromi.
Ang proseso ay kamangha-manghang pisikal: Ang moromi, isang makapal na brown na pasta pagkatapos ng mga buwan o taon ng fermentation, ay inilalagay sa espesyal na telang koton (sarashi momen) at binubuo sa tinatawag na saku-fu. Pagkatapos ay inilalagay mo ito sa tradisyonal na wooden press at sisimulan mong piga nang dahan-dahan at tuloy-tuloy.
A large translucent plastic bucket sits on a polished wooden table, filled nearly to the top with a thick, dark brown, crumbly paste glistening with soy sauce liquid. This is fermented soybean mash (moromi) at a stage of traditional shoyu brewing, before the liquid is pressed out. Smears of the paste mark the bucket's inner rim, and a 2-liter measurement marking is faintly visible inside the rim. In the background, the lower half of a person in dark clothing stands beside the table, indicating a hands-on brewing demonstration or workshop setting.
A large translucent plastic bucket sits on a polished wooden table, filled nearly to the top with a thick, dark brown, crumbly paste glistening with soy sauce liquid. This is fermented soybean mash (moromi) at a stage of traditional shoyu brewing, before the liquid is pressed out. Smears of the paste mark the bucket's inner rim, and a 2-liter measurement marking is faintly visible inside the rim. In the background, the lower half of a person in dark clothing stands beside the table, indicating a hands-on brewing demonstration or workshop setting.
Nakikitang teksto sa larawan
2000
In a hands-on soy sauce brewing workshop, two people pour liquid from a large translucent white plastic jug into a dark cotton cloth bag held open over a stainless steel basin. The basin sits inside a sturdy pressing frame built from thick, worn wooden beams, part of the traditional equipment used to press fermented soy paste and extract shoyu. One worker, an older man in a navy t-shirt with a white Japanese character on the chest and a face mask pulled down around his neck, tips the jug with both hands while the other person, wearing a black wristwatch and a white beaded bracelet, keeps the cloth bag stretched open to receive the pour. The scene captures a step of hand pressing soy sauce during a visitor experience at a small brewery near Kawagoe.
In a hands-on soy sauce brewing workshop, two people pour liquid from a large translucent white plastic jug into a dark cotton cloth bag held open over a stainless steel basin. The basin sits inside a sturdy pressing frame built from thick, worn wooden beams, part of the traditional equipment used to press fermented soy paste and extract shoyu. One worker, an older man in a navy t-shirt with a white Japanese character on the chest and a face mask pulled down around his neck, tips the jug with both hands while the other person, wearing a black wristwatch and a white beaded bracelet, keeps the cloth bag stretched open to receive the pour. The scene captures a step of hand pressing soy sauce during a visitor experience at a small brewery near Kawagoe.
Nakikitang teksto sa larawan
*(no clearly readable text)*
Ang susunod na mangyayari ay halos mahimala: Patak-patak, dumadaloy ang madilim, kumikinang na shoyu sa tela. Ang amoy ay matapang, kumplikado, ganap na iba sa alam mo mula sa mga bote mula sa supermarket. Naaamoy mo ang mga taon ng fermentation, ang gawain ng mga microorganism, ang lalim ng umami.
Sa dulo, magkakaroon ka ng sarili mong sariwang pipigin na shoyu na uuwian. Hilaw ito, hindi pasteurized, buhay. At ang lasa nito ay hindi katulad ng kahit anong mabibili mo sa tindahan.
Freshly pressed soy sauce drips from a traditional wooden press onto a cloth wrapped bundle. A massive, dark wooden beam presses straight down onto a bundle wrapped in cream colored fabric and tied with pale blue string; the cloth is stained dark where glossy brown shoyu pools and runs across its surface. The bundle sits over a stainless steel trough set into a wooden base, which channels the pressed liquid away. The scene takes place on a pale wood floor, and the photograph is taken through a glass panel, so reflections of the floor and the press overlap the view. A metal shelving unit is faintly visible in the background.
Freshly pressed soy sauce drips from a traditional wooden press onto a cloth wrapped bundle. A massive, dark wooden beam presses straight down onto a bundle wrapped in cream colored fabric and tied with pale blue string; the cloth is stained dark where glossy brown shoyu pools and runs across its surface. The bundle sits over a stainless steel trough set into a wooden base, which channels the pressed liquid away. The scene takes place on a pale wood floor, and the photograph is taken through a glass panel, so reflections of the floor and the press overlap the view. A metal shelving unit is faintly visible in the background.
Nakikitang teksto sa larawan
No clearly readable text is present in the image.
A visitor at a traditional soy sauce brewery near Kawagoe, Saitama presses shoyu by hand. He wears a dark blue happi jacket over jeans and brown shoes, and stands on a floor mat marked with painted footprints, gripping a long wooden lever bar with both hands. The lever extends into a wooden press frame fitted with glass panels, and inside the press a cloth-wrapped bundle sits under the pressing arm. His face is covered by a round cartoon avatar sticker for privacy. The setting is the brewery's wooden shop interior, with hanging menu and product posters in Japanese, bottled soy sauces on shelves at the left, and signage advertising unpasteurized raw shoyu and a press-your-own soy sauce experience.
A visitor at a traditional soy sauce brewery near Kawagoe, Saitama presses shoyu by hand. He wears a dark blue happi jacket over jeans and brown shoes, and stands on a floor mat marked with painted footprints, gripping a long wooden lever bar with both hands. The lever extends into a wooden press frame fitted with glass panels, and inside the press a cloth-wrapped bundle sits under the pressing arm. His face is covered by a round cartoon avatar sticker for privacy.
The setting is the brewery's wooden shop interior, with hanging menu and product posters in Japanese, bottled soy sauces on shelves at the left, and signage advertising unpasteurized raw shoyu and a press-your-own soy sauce experience.
Nakikitang teksto sa larawan
2階限定販売！
じぼたて
生しょうゆ
150ml
360ml
770円
(税込)
国産有機丸大豆
国産有機小麦
天日塩 使用
自分しぼ
醤遊王
☆彩の国黒豚使用☆
豚丼
漬物・味噌汁付き
1000
おすすめスイーツ
生胡桃のしょうゆ漬
100円(税込)
エヂタ
手削り香醤油
Inside a traditional soy sauce brewery shop near Kawagoe, a man in a beige sweater, light trousers, and a face mask stands gripping a long wooden lever, leaning into it as he presses soy sauce by hand at a wooden pressing station enclosed in glass. His feet rest on a marked footprint mat on the polished wood floor. The space is built of warm wood throughout, with menu posters and signs in Japanese posted around the counter, and a calligraphy banner hanging above. In the background, a small group of visitors wearing masks waits near the counter, where soy sauce bottles and goods are displayed.
Inside a traditional soy sauce brewery shop near Kawagoe, a man in a beige sweater, light trousers, and a face mask stands gripping a long wooden lever, leaning into it as he presses soy sauce by hand at a wooden pressing station enclosed in glass. His feet rest on a marked footprint mat on the polished wood floor. The space is built of warm wood throughout, with menu posters and signs in Japanese posted around the counter, and a calligraphy banner hanging above. In the background, a small group of visitors wearing masks waits near the counter, where soy sauce bottles and goods are displayed.
Nakikitang teksto sa larawan
令和
まぐろ
★彩の国黒豚使用
豚丼
丼物・味噌汁付け
1000
600円
塩ツイダー
350
100円
ここでお待ちください
Nama-Shoyu: Bakit Magkaiba ang Hilaw
Narito ang isang bagay na hindi alam ng karamihan: Pasteurized ang shoyu na binibili mo sa supermarket. Makatuwiran ito para sa retail dahil patuloy na nagfiferment ang hindi pasteurized na shoyu, patuloy na nagbabago, nagiging hindi mahuhulaan. Ngunit pinapatay din ng pasteurization ang lahat ng buhay na kultura at sumisira sa maraming enzyme na nagpapasariwa sa fresh na shoyu.
Ang nama-shoyu, hilaw at hindi pasteurized na soy sauce, ay naglalaman ng:
- Mga buhay na bacterial culture (probiotics)
- Mga aktibong enzyme na tumutulong sa digestion
- Mas mataas na konsentrasyon ng B vitamins
- Mas kumplikado at mas buhay na flavor profile
Iba ang lasa. Mas malalim. Mas buhay. Mahirap ilarawan hangga't hindi mo ito sinusubukan mismo. Sa tour, maaaring magkaroon ka ng oportunidad na tikman ang iba't ibang variety ng shoyu nang magkatabi at maranasan ang pagkakaiba nang personal.
A close-up of a soy sauce tasting on a light wooden table. A person's hand holds a tiny white plastic spoon above a small black ceramic bowl filled with more of these spoons. Beside it, a small white dish holds a shallow pool of dark amber shoyu, the unpasteurized soy sauce being sampled. A laminated "RESERVED" sign with Japanese text lies under the bowls, and printed tasting sheets are visible at the table's edge, indicating a guided tasting session.
A close-up of a soy sauce tasting on a light wooden table. A person's hand holds a tiny white plastic spoon above a small black ceramic bowl filled with more of these spoons. Beside it, a small white dish holds a shallow pool of dark amber shoyu, the unpasteurized soy sauce being sampled. A laminated "RESERVED" sign with Japanese text lies under the bowls, and printed tasting sheets are visible at the table's edge, indicating a guided tasting session.
Nakikitang teksto sa larawan
予約 RESERVED
Shoyu para sa Tanghalian
Pagkatapos ng pagpiga at pagtikim, walang mas mainam na paraan upang pahalagahan ang shoyu kundi kainin ito. Ang shoyu ang gulugod ng walang bilang na mga putaheng Hapones, at kapag naunawaan mo na ang pagkakaiba sa pagitan ng mass-produced at tradisyonal na nilutong soy sauce, mapapansin mo na ito sa lahat ng dako.
Kabilang sa mga klasikong putaheng shoyu ang shoyu ramen na may malinaw, amber na sabaw, oyakodon kung saan binabalanse ng shoyu ang tamis ng sauce, o simpleng putahe tulad ng hiyayakko (malamig na tofu) at ajitama (minarinadong itlog). Dahil indibidwal ang bawat tour, maaari tayong mag-usap tungkol sa mga opsyon sa tanghalian nang maaga batay sa iyong mga kagustuhan at sa available sa araw na iyon.
A close-up of a bowl of shoyu ramen on a wooden table in a ramen shop. The white ceramic bowl is decorated with a blue hexagonal logo reading "Rakkan" in Japanese characters. Clear amber soy sauce broth surrounds wavy noodles topped with two slices of pink chashu pork, a mound of shredded bamboo shoots, a pile of grated yam, a soft-boiled egg, and two large squares of dark nori seaweed standing upright along the left edge. A metal spoon rests in the bowl at the front, with blurred condiment containers on the counter behind it.
A close-up of a bowl of shoyu ramen on a wooden table in a ramen shop. The white ceramic bowl is decorated with a blue hexagonal logo reading "Rakkan" in Japanese characters. Clear amber soy sauce broth surrounds wavy noodles topped with two slices of pink chashu pork, a mound of shredded bamboo shoots, a pile of grated yam, a soft-boiled egg, and two large squares of dark nori seaweed standing upright along the left edge. A metal spoon rests in the bowl at the front, with blurred condiment containers on the counter behind it.
Nakikitang teksto sa larawan
楽観
TOKYO
Iba pang mga putahe kung saan pangunahing papel ang ginagampanan ng shoyu: udon sa dashi-shoyu na sabaw, sukiyaki na may matamis-at-maalat na sauce, yakitori na hinugas ng tare, o teriyaki kung saan nagkakaramelisa ang shoyu sa isang mahiwagang bagay. Sa iyong bagong pagpapahalaga sa sining na ito, iba na ang tikig mo sa mga putaheng ito mula ngayon.
Ang Rehiyon: Ang Nakatagong Pamanang Fermentation ng Saitama
Ang lugar sa paligid ng Kawagoe at hilagang Saitama ay may mahabang tradisyon sa fermentation. Ang tubig mula sa mga kalapit na bundok, ang temperate na klima, at ang kalapitan sa lumang kabisera na Edo (ngayon ay Tokyo) ang nagpaging perpektong lokasyon ang rehiyong ito para sa mga shoyu brewery.
May mga brewery rito na itinatag noong ika-18 siglo at nanatiling pagmamay-ari ng pamilya mula noon, henerasyon pagkatapos ng henerasyon. Nakaligtas sila sa mga digmaan, lindol, kaguluhan sa ekonomiya. Ang nagpapanatiling buhay sa kanila ay hindi nostalgia kundi kalidad: mga produktong napakaganda na handa ang mga tao na magbayad ng mas mataas at maglakbay nang mas malayo para makuha ang mga ito.
Kung interesado ka sa kulturang fermentation ng Japan, perpektong panimulang punto ang rehiyong ito. Bukod sa shoyu, makakakita ka rin ng mga sake brewery, mga miso producer, at iba pang tradisyonal na tagagawa na nagpapanatiling buhay ang sining.
Hindi Para sa Lahat ang Tour na Ito
Magsasabi ako nang tapat: Kung naghahanap ka ng Instagram spots, hindi ito iyon. Walang kumikinang na torii gate, walang cherry blossom, walang observation deck na tanaw ang skyline. Gugugol tayo ng kalahating araw na nag-uusap tungkol sa soy sauce. Soy sauce.
Ngunit kung ikaw ang uri ng taong bumabasa ng ingredient labels. Na gustong malaman kung bakit mas masarap ang ilang bagay kaysa sa iba. Na nakakahanap ng kasiyahan sa pag-unawa sa isang tradisyonal na sining at pagsusubok nito mismo. Kung gayon, maaaring ito ang eksaktong hinahanap mo.
Para Kanino ang Tour na Ito
| Ang tour na ito ay para sa iyo kung... | ANG tour na ito ay HINDI para sa iyo kung... |
|---|---|
| Curious ka tungkol sa fermentation at food science | May allergy ka sa soy |
| Gusto mong maunawaan kung ano ang gumagawang masarap sa shoyu | Hindi ka interesado sa hands-on na karanasan |
| Pinahahalagahan mo ang mga banayad na pagkakaiba ng lasa | Mas gusto mo ang mabilisang sightseeing |
| Gusto mong umuwing may dala na gawa mo mismo | Gusto mong makakita ng sikat na mga tourist attraction |
| Gusto mong tuklasin ang kulturang pagkain ng Japan lampas sa sushi | Iwas ka sa wheat gluten (naglalaman ng trigo ang shoyu) |
Praktikal na Impormasyon
Mga Dadalhin
- Komitableng damit (maaaring medyo malamig sa mga brewery)
- Isang bag na may espasyo para sa iyong sariwang pipigin na shoyu
- Isang bukas na isipan para sa mga bagong karanasan sa lasa
- Cash para sa mga optional na bibilhin sa shop
Mga Paalala sa Allergy at Diet
Gawa sa soybeans at trigo ang shoyu. Kung mayroon kang allergy sa soy o celiac disease, sa kasamaang-palad ay hindi angkop ang tour na ito. Maaaring iakma ang mga opsyon sa tanghalian sa mga gustong vegetarian at pescatarian; mangyaring ipaalam sa akin nang maaga.
Pinakamainam na Panahon
Tumatakbo ang tour sa buong taon. Sa taglamig, pinakaaktibo ang mga brewery (nakakatulong ang malalamig na temperatura sa fermentation), at maaari mong masaksihan ang moromi sa trabaho. Sa tag-araw, ang mga air-conditioned na tasting room ay nag-aalok ng kaaya-ayang pahinga.
Ano ang Iyong Uuuwian
Kung sasali ka sa pressing experience, uuwi ka ng isang bote ng sariwang pipigin na nama-shoyu. Dapat itong ilagay sa ref at gamitin sa loob ng ilang linggo dahil patuloy itong nagfiferment. Nag-aalok din ang mga brewery ng mga produktong nasa bote na mabibili kung gusto mong umuwi ng mas marami.
Magbasa pa Tungkol sa Fermentation
Interesado bang matuto pa tungkol sa kulturang fermentation ng Japan? Narito ang ilan sa aking mga artikulo na nagbibigay sa iyo ng mas malalim na pagtingin:
Mga source:
- 1% ng lahat ng Japanese shoyu producers: https://www.japantimes.co.jp/life/2016/07/29/food/...
Mga komento