We were welcomed by Mr. Katsuhisa Uematsu, the fourth generation president of Yamahisa.The building was filled with the scent of green fruit.Roughly explaining the process, the fruit is ground into a paste and squeezed, the juice is separated into oil and water in a centrifuge, and the oil is filtered. This is the impression of Dr. Kiyomi Noguchi who tasted freshly made olive oil. “Unlike what I usually get, it has no peculiarities, and even though it is oil, it has a slightly refreshing flavor, and I felt a little bitterness in the aftertaste, but even that was refreshing. It was delicious. It was the first time I learned that olive oil is made by squeezing the whole fruit together with the pulp.” 
Then, the instructors, who love fermented foods, guided us to a soy sauce factory that was very interesting.I will briefly explain the traditional manufacturing method of Yamahisa soy sauce. Steamed soybeans and roasted and crushed wheat are mixed, koji starter (spores of koji mold) are added, and placed in a room called a room. Then give the temperature and humidity45Koji is made over a period of time.The koji is transferred to a cedar barrel and mixed with salt water.This is called moromi.Then it enters the stage of fermentation and aging, and with dark soy sauce,1Let it rest for about a year and a half, stirring occasionally.And if it is raw soy sauce, it is filtered and bottled without squeezing and pasteurization. 
This is a comment by Keiko Imamura. “When I entered the soy sauce brewery, I felt as if I had traveled back in time to the deep aroma and old wooden barrels.BGMIt changed quietly with the seasons and was filled with the strength of being alive.” “In general, stainless steel is used for preparation, but Yamahisa Shoyu uses old-fashioned wooden barrels and uses reliable ingredients. This is the impression of Mr. Hiroko Shimada, who visited Yamahisa for the second time. “This storehouse, as if the eternity of time has stopped, gives me a sense of indescribable wonder. The whole building is like one big life. The soy sauces that nature entrusts everything to and watch over, and carefully create and send out.I have come to feel the “life” in soy sauce more than ever before.The soy sauce here is sure to be good for nature and the body. It's the closest... No, I felt like it was the same life itself as us." This is the impression of Takako Miyamoto, an instructor. “In the soy sauce brewery, listening to the sound of the koto, the soy sauce was growing comfortably, and it was like a baby taking a nap. It was such a happy atmosphere. I once again felt the happiness of being able to have soy sauce grown in the environment.” 
When it comes to agricultural products, it is often said that you can see each other's faces, but the joy of tasting the soy sauce used for cooking and dining while imagining the scenery of the island floating in the sea, the storehouse, and the faces of the people who make it. This trip made me realize once again that it was something special. (Terry)
