This is truly beautiful. An inspiring look at traditional soy sauce brewing methods, using century-old brewing techniques. This was just thrilling for me to learn about. From the humble soybean to the koji mold, to hishio, the ancestor of miso and soy sauce, to the kioke wooden barrels for fermentation, to the flow of the process and the changing seasons. Such a special tribute to traditional Japanese food history. This made me breathe a sigh of utter joy to take in. ❤️