What is fermented soy sauce?

Fermented soy sauce is made by inoculating selected strains into soybeans or grains, then fermenting and aging them over a long period.

It has a long manufacturing period of over 6 months, resulting in a rich and deep flavor and aroma derived from microorganisms, with natural sweetness and color as deep as its characteristics.

Sengmyongmul Soy Sauce, crafted by SANC, is aged for six months, using natural bedrock water and traditional Korean onggi (earthenware) fermentation methods, creating a premium soy sauce in an optimal environment.