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As if the whole brewery is a breathing, the soy sauce inside the wooden barrels ferment with bubbling sounds. Traditional Japanese soy sauce production of naturally brewing in wooden barrels has about 400 years of history behind it. As industrialization continues and wooden barrels have been substituted to industrial tanks, barrel-made soy sauce full of rich flavor and aroma has become close to extinct. Worried for the disappearing art, soy sauce craftsman began creating their own wooden barrels to pass down the traditional flavor of soy sauce to the next generation. This is a story that illustrates the challenges of reviving the wooden barrel techniques and the world of soy sauce making weaves with microorganisms and natural fermentation.