I wish the article had more information about the sauce. Has the sauce been fermenting for 360 years or has the mother (the bit that you add to each batch to ferment it, akin to a bread starter) been around for 360 years? Comparing soy sauce to balsamic vinegar, there are some positively ancient vinegar mothers out there and the best vinegars are aged for 25+ years, so it’s very important to make a distinction if the soy sauce has been aged for 360 years or if the mother is 360 years old.