Shoyu, the Japanese term for soy sauce, is made from fermented soybeans, wheat, water, and salt. Although it sounds simple, the combination creates complex flavors.
Moromi's soy sauce is made using traditional fermentation techniques, including koji (which is rice that's inoculated with mold and then mixed with soy and fermented).
I brought a bottle of Moromi during that first visit to Mystic, and it's been a star player in many of my home-cooked meals ever since.
When I added a couple of splashes to some quick veggie fried rice, it gave the dish a depth of flavor I've never found with any grocery store brand soy sauce.
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