Rinse and soak soybeans overnight
Cook the soybeans until soft
Cook and crush roasted wheat
Mix the soybeans and wheat together
Add a koji starter culture
Let the mixture ferment in a warm, humid place
Prepare a saltwater brine
Combine the fermented mixture with the brine
Stir and ferment for several months
Press the fermented mash to extract the liquid
Filter the liquid
Pasteurize the soy sauce
Bottle the soy sauce