Considerable time and effort are applied to making the koji (a starter for fermenting soy sauce). A traditional and natural brewing process is then undertaken in which moromi (mash of unmatured soy sauce) is fermented and aged over time. This soy sauce is slowly fermented throughout the four seasons and then gently squeezed to produce its slightly strong flavor. In addition to tours, visitors can experience the soy sauce-squeezing process and make miso (fermented soybean paste).