My grandma taught me how to make soy sauce. Now I know why I do it this way. 

Soy sauce fermentation temperature control method:
The first method: low temperature first and high temperature later. First, slowly carry out alcohol fermentation at a lower temperature, and then gradually increase the temperature to 42~45℃ to complete the saccharification of starch and the decomposition of protein. The fermentation cycle is 3 months.
The second method: high temperature first and low temperature later. The temperature reaches 42~45℃ at the beginning of fermentation and is maintained for 15 days, so that the generation rate of total nitrogen amino acids in the mash basically reaches the peak. Then gradually reduce the fermentation temperature to promote the vigorous alcohol fermentation of salt-tolerant yeast and the maturation of mash. The fermentation cycle is 3 months. The product has a strong taste, a strong aroma of sauce, and a darker color.
The third method: heat preservation fermentation. The fermentation temperature is always kept at around 42℃. Salt-resistant and high-temperature resistant yeasts will also slowly enter alcohol fermentation. The fermentation cycle is generally 2 months.
The fourth method: low-temperature fermentation. The fermentation temperature is always kept between 15~30℃, the fermentation time is more than four months, and the flavor of soy sauce is better.

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