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Combine the soy sauce, reverse fermented water, sake, and mirin in a bowl and set aside.
Crush the garlic and ginger to release the flavors.
Add the crushed garlic, crushed ginger, green scallion, and star anise to the soy sauce mixture.
Bring the mixture to a boil, then turn off the heat and let it cool to room temperature to allow the flavors to infuse.