Asking for a friend.
, a mold also used to make miso, shochu, and sake). Similar to wine, soy sauce can take on a range of characteristics and flavors, even though each brewer uses the same ingredients.
Brewers cook soybeans in water, then blend the soybeans with roasted grain before adding the koji culture, and then a salt brine. They take the soy sauce through two stages of fermentation, and an aging process—the secondary fermentation and aging process are where the most flavor develops—before straining, pasteurizing, and bottling. It is important to note that some brewers sell “raw” soy sauce or shoyu , which is unpasteurized and should be refrigerated after opening to preserve freshness.
But both Brigman and Lin say that refrigerating soy sauce, even versions made with preservatives, will keep it tasting fresher for longer. “Our soy sauce brewer, Yu Ding Xing, says that the ‘peak freshness’ lasts from three to six months after opening the bottle,” Lin tells me. She also mentions that “the more delicate the flavors, the shorter the shelf life,” which is to say that over time, you will start to lose the subtle notes in soy sauce first.
Light, oxygen, temperature, and time are the usual culprits in diminishing freshness of a product, but soy sauce longevity can even be affected by the type of bottle it’s stored in. Ikeda tells me that soy sauce in glass bottles typically is more resistant to oxidation than soy sauce bottled in plastic. “If it’s bottled in glass, and has a salt content of 16% or more, it will last longer than soy sauce bottled in plastic,” she says.
Since many mass-produced soy sauce brands are made with preservatives, and have a high salt content, you can safely store them at room temperature, even after opening, especially if you plan on using the bottle fairly quickly. If you’re not reaching for that soy sauce all that often, though, or you have some small-batch soy sauce made without preservatives, be cool, literally, about your soy sauce storage.
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