Flummoxed by the discrepancy, he researched how soy sauce is made and learned that it is a fermented natural product, like beer, wine or cheese. But making soy sauce takes a long time; brewing a single batch can take two years. But the soy sauce he tasted back then was never on par with the food itself. The retail price of a gallon of Kikkoman soy sauce is $15; Shiso Soy Sauce is significantly more expensive at $16 and $18 for a 3.4-ounce bottle. Mr. Winters expects the artisanal soy sauce market to develop faster than craft spirits did, partly because the so-called maker movement is now so robust.

Source: New York Times November 05, 2016 15:19 UTC