Chiwa! Since recently I’m into making my own soy sauce. I googled abit around for the best temperature. Does it make a difference if I ferment the moromi at 19° Celsius or 30° Celsius? And which would you recommend?

And, an additional question. While googling I found this article, which suggests fermenting the moromi without brine(!) and at 4°(!) Celsius. But, is this practically sensible? Without brine it seems to be difficult to keep extraneous cultures taking over? And with 4° Celsius I wonder how long it will take to get a satisfactory result? Article link: [https://link.springer.com/article/10.1007/s13197-019-03742-5?shared-article-renderer](https://link.springer.com/article/10.1007/s13197-019-03742-5?shared-article-renderer) What do you think, is it worth a try?

AloJapan.com