-- Shares Facebook Twitter Reddit Email For many, the concept of terroir is often limited to wine . Occasionally, it might be referenced when discussing dairy products , primarily cheeses , and some produce. However, it is predominantly associated with the specific flavor notes and profiles that certain grape varieties impart in particular wines.
Did you know that the subtleties within soy sauce can also be attributed to terroir? Not in terms of where the soybeans grow, but rather in how fermentation in Virginia differs from other regions. In speaking with San-J President Takashi Sato earlier this year , I learned that the 220-year-old company's decision to base its factory in Virginia plays a crucial role in the flavor and uniqueness of its tamari, soy sauces and other products. Related How a 220-year old company was inspired to pivot in order to make "soy sauce for hippies" "Soybeans used in our products mainly come from the U.
S., but not from Virginia. We contract with farmers in Minnesota, Ohio and other Midwest regions.
All soybeans are non-GMO soybeans and many organic soybeans are also used." He noted, "We chose Virginia not because it is a soybean producing district, but because it is the best environment for fermentation." Sato elaborated, "Like Japan, Virginia has high humidity.
It also has four seasons like Japan. The fact that the conditions are similar to Japan means that it is easy to utilize our brewing experiences cultivated in Japan. Thanks to the Appalachian.
