Once finished fermenting and then salted, this is the room where liquid soy sauce and the lees from the moromi are separated. The soy sauce is then heated and bottled. The lees remaining from this process are used for making pickles, stirred into sweets or used as a light snack alongside a glass of sake.
All of the ingredients used in the making of the soy sauce are cultivated under natural conditions free from pesticides and artificial fertilizers.