Sporangia

Koji & Moromi

Koji is the heart of soy sauce, the vital spark where it all begins. This carefully cultivated mould, grown on steamed soybeans and wheat flour, sets the preconditions for a remarkable bottle of soy sauce, breaking down starches into sugars and proteins into amino acids, laying the foundation for flavour. Moromi, the soul, is where that flavour truly develops and character takes shape. Over days and nights, this fermenting mash of koji, brine, and time transforms under the influence of surrounding factors, crafting the rich, umami depth that makes Orchid Brand soy sauce distinct from all others.

Inoculated soybeans and wheat flour.

Koji

Aspergillus oryzae is carefully cultivated on a bed of steamed soybeans and wheat flour, under controlled temperature and humidity. This stage is critical, as the quality and vitality of the koji determine the potential of the final product.

Moromi

As it ferments, the moromi is shaped by its environment, temperature and time. Microorganisms, including lactic acid bacteria and yeasts, work in harmony to produce complex flavours: the savoury umami, a hint of sweetness, and the depth that lingers on the palate.

As it matures into its final phases, elevated salt levels and the emergence of organic acids play crucial roles in stabilising it, preventing the growth of intrusive microorganisms that could otherwise spoil our soy sauce.

Mash of koji and brine.

Behind Every Bottle

The role of healthy koji is foundational. Our slow, deliberate fermentation process allows the moromi to mature into a rich, aromatic liquid, with a soulful complexity that reflects the care and tradition poured into every bottle.