How is your fermentation process different from that of other companies?

While other soy sauce companies ferment their soy sauce in outdoor fermentation tanks, 100% Fermented Sengmyongmul Soy Sauce is naturally fermented and aged for over 6 months using a traditional onggi aging method in Korea’s first underground tunnel fermentation room, with natural bedrock water from 200 meters underground.

This environment maintains the optimal temperature and humidity for microbial fermentation and growth, and creates the best conditions for harmonious fermentation through the addition of classical music.