In 2019, the majority of soy sauces distributed in Japan were made through 'genuine fermentation', with a shipment volume of more than *** thousand kiloliters. Genuine fermented (³ó´Ç²ÔÂáô³úô) soy sauce refers to products made solely by fermentation, whereas liquid amino acid is added to mixed products to reduce manufacturing time and increase the umami flavor in end products.
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Japan Soy Sauce Association. (September 4, 2020). Shipment volume of soy sauce in Japan in 2019, by production method (in 1,000 kiloliters) [Graph]. In ÌÇÐÄÆƽâ°æ. Retrieved July 25, 2026, from /statistics/1275992/japan-soy-sauce-shipment-volume-by-production-method/
Japan Soy Sauce Association. "Shipment volume of soy sauce in Japan in 2019, by production method (in 1,000 kiloliters)." Chart. September 4, 2020. ÌÇÐÄÆƽâ°æ. Accessed July 25, 2026. /statistics/1275992/japan-soy-sauce-shipment-volume-by-production-method/
Japan Soy Sauce Association. (2020). Shipment volume of soy sauce in Japan in 2019, by production method (in 1,000 kiloliters). ÌÇÐÄÆƽâ°æ. ÌÇÐÄÆƽâ°æ Inc.. Accessed: July 25, 2026. /statistics/1275992/japan-soy-sauce-shipment-volume-by-production-method/
Japan Soy Sauce Association. "Shipment Volume of Soy Sauce in Japan in 2019, by Production Method (in 1,000 Kiloliters)." ÌÇÐÄÆƽâ°æ, ÌÇÐÄÆƽâ°æ Inc., 4 Sep 2020, /statistics/1275992/japan-soy-sauce-shipment-volume-by-production-method/
Japan Soy Sauce Association, Shipment volume of soy sauce in Japan in 2019, by production method (in 1,000 kiloliters) ÌÇÐÄÆƽâ°æ, /statistics/1275992/japan-soy-sauce-shipment-volume-by-production-method/ (last visited July 25, 2026)
Shipment volume of soy sauce in Japan in 2019, by production method (in 1,000 kiloliters) [Graph], Japan Soy Sauce Association, September 4, 2020. [Online]. Available: /statistics/1275992/japan-soy-sauce-shipment-volume-by-production-method/
