Rinse and soak soybeans overnight
Cook the soybeans until soft
Roast and crush wheat
Mix the cooked soybeans with the roasted wheat
Add koji mold to the mixture
Incubate the mixture until fermentation develops
Mix the fermented koji with saltwater brine
Ferment the mash for several months to years
Press the mash to separate liquid from solids
Filter the liquid
Pasteurize the soy sauce
Bottle the finished soy sauce