In 1945, Wan Ja Shan's founders set out to achieve one simple mission - to create the highest quality shoyu or naturally brewed soy sauce available on the global market.  Under the tutelage of monks who studied the intricacies of the natural fermentation of soybeans to brew soy sauce, they handcrafted a shoyu that successfully captured all the desired qualities of purity, savoriness and complexity.  Wan Ja Shan is brewed in New York State and is focused on being truly all-natural and preserving the local environment.  Nearly everything is recycled - even left over soy meal is given to local farmers to use as feed for cattle.