"Modern soy sauce takes 8 hours to make. The vintage way? 2 YEARS. Dive into the forgotten world of traditional fermentation, where wooden barrels, sun-brewed koji, and patience create a flavor no factory can replicate. We visited [Location/Factory Name] to uncover why this ancient method is a UNESCO-protected secret—and how you can taste the difference.
🔎 In this video:
0:58 ▶️ The 5-generation family keeping this method alive
2:30 ▶️ Science breakdown: How wooden barrels beat stainless steel
4:12 ▶️ Taste test: Vintage vs. supermarket soy sauce (shocking results!)
6:45 ▶️ DIY hack: How to spot real fermented soy sauce at storesvintage soy sauce, 2000-year-old recipe, traditional fermentation, artisanal soy sauce, how soy sauce is made, homemade soy sauce, koji mold brewing, wooden barrel aging, slow food documentary, umami flavor, forgotten food crafts, UNESCO food heritage, taste test comparison, soy sauce factory tour
