Recently, a smart person told me I should spend the week hobbying. This is not the kind of suggestion that I need to hear more than once.
Let’s make 5 gallons of soy sauce and age it in a whiskey barrel.
The amount of soybeans and wheat required is exactly 1 Kitchenful.
The barrel will need to be stirred daily for a month, then every few days until it’s done in 6-18 months. At that point we’ll strain out the liquid with a small cider press.
Which you presumably have somewhere near your fermentation chamber and barrel.