I just checked my batch of homemade Shoyu I’ve been curing in my garage…it’s been out there since 06′. That’s right…I said 2006! I didn’t mean to leave it out there that long but life got n the way. I did a TV show, got married, went on tour, had a baby, got a divorce, did 2 plays on Broadway, did a movie, went on tour again, did another TV show and here we are. I brought the jar in the house to dump it and clean it out, but I couldn’t resist…the surface was a kind of frozen salt cake, so I pressed my finger on it and bingo, it broke through and underneath was an inky almost black liquid and I tasted it, holy mackerel!!!! Shoyu gold!!! Look for my miso and Shoyu post coming soon!