Shoyu 醤油 (しょう油) is the Japanese word for soy sauce literally “Miso Oil” . We can’t call ours soy sauce because we don’t use soy beans. Our Oat Shoyu is made with the traditional soy sauce method. We first grow a special Japanese fungus 🍄‍🟫 onto our oats, then we submerge them in a brine of sea salt and water. She remains in the barrel for 3 months, being stirred every day. Similar to Belgian beers that are brewed in open top fermentation vessels. Our barrels are open. Stirring incorporates wil
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