The amount of soy sauce exports are recorded by the barrel in the Nagasaki Trading Firm Journal.

A close look at the records has revealed that there were 2 sizes of barrels used for soy sauce export. The capacity of the small barrel was half of that of the large barrel (approximately 29.104 litres).

Soy sauce was, in fact, sometimes repackaged for exportation into a container called a comprador bottle (See the exhibited item).

Before comprador bottles, square glass bottles called kerder bottles were used. However, kerder bottles were replaced with pottery made in Imari or Hasami near Nagasaki, to cover the shortage of glass kerder bottles. They were then replaced with the pottery similar to the baked bottle currently used as sake bottles (tokkuri). The sake bottle-shaped comprador bottle's full name is the comprador soy sauce bottle, in order to distinguish the soy sauce bottle from comprador sake bottle. (On this panel we refer to the comprador soy sauce bottle as comprador bottle.)

According to Mr. Yamawaki, a comprador bottle contained about 552 millilitres and 550 of them were used for the first time in 1790 for soy sauce export. These bottles of soy sauce are recorded as "sterilized soy sauce" (See Panel 13). Soy sauce exported as motokata nimotsu (official trade freight) was discontinued in 1793. Eventually in 1799, the Dutch East India Company was dissolved. The Nagasaki Trading Firm subsequently came under the supervision of the East Indian Governor-General in Batavia, and soy sauce exports were resumed. At this time, the bottles were modelled after the ones used in 1790.