The mixture is placed onto large round, flat wicker trays to germinate for 7 days. Black soybeans have a thicker skin then commonly used yellow soybeans. Importantly, black beans stay intact for a longer period of time during the germination process thus giving them more time to interact with the Koji greatly affecting flavor. They are washed again and dried with skins intact and mixed with sea salt.
The mixture is topped with a layer of sea salt and packed into large terra cotta urns with lids. These urns ferment for the next 6 months in the sun allowing the sea salt to diffuse into the beans. Over the years we found terra cotta urns are beneficial by absorbing heat during the day allowing fermentation to continue at night and the porous surface allows air circulation to enhance flavor. Presto! New soy sauce!
Much like wine grapes or olives made into oil, the beans are pressed after the fermentation process to extract the rich thick, dark liquid.
The soy sauce is cooked with rice and sugar. This serves to both pasteurize the soy sauce as well as increase the viscosity, giving Maruso it's characteristic rich texture.
The soy sauce is then bottled in our factory and labeled. Now it is finished and ready for shipment or fulfillment.
Delivered to your home! The final step from our family to yours. We have options to order from, our large 14oz bottle, our 10oz bottle with an easy pour lid and we have a Ghost Pepper Soy Sauce for those customers who like it hot! Check out our store today!