醤油の完成です。この醤油は、2月中旬に仕込んで、1年間熟成させたのです

醤油の完成です。この醤油は、2月中旬に仕込んで、1年間熟成させたのです。夏場の暑い時期を越すことによって発酵熟成が進み、秋の気温が下がった時期に完成します。そのために、味噌の仕込みと同じように時期は1月～2月に仕込む、寒仕込みが一番適しているそうです。

結果 (英語) 1:

This is the completion in the soy sauce. It is aged for one year, this sauce is trained in mid-February. Complete the time progresses fermented and aged by more than during the dog days of summer and fall temperatures. Therefore, miso brewing in period January-train in February, is the best cold-brewed.

結果 (英語) 2:

It is the completion of the soy sauce. This soy sauce, was charged in mid-February, it was aged for one year. Fermentation ripening by in excess of hot season of summer advances, will be completed in time, which lowered the temperature of the autumn. For this purpose, the time in the same way as charged of miso is charged in January to February, it is so is suitable for cold charged the most.

結果 (英語) 3:

Soy sauce. This soy sauce, in mid-February, aged for one year. Fermentation by aging in hot summer season, autumn air temperature over time went down. Therefore, in the process in the same way as the cold miso fermentation is best suited.