A press machine for squeezing soy sauce from moromi is pictured at Kamebishi, a soy sauce brewing company, in Higashikagawa City, Kagawa Prefecture on Oct. 16, 2023. Kamebishi is the only company in Japan that uses the traditional "mushiro koji method," in which koji malted rice grown on mushiro straw mat is used.( The Yomiuri Shimbun via AP Images )