{"id":448,"date":"2025-03-05T01:43:13","date_gmt":"2025-03-04T16:43:13","guid":{"rendered":"https:\/\/stage-sanccorp.studio-jt.co.kr\/?post_type=faq&#038;p=448"},"modified":"2025-06-25T13:20:56","modified_gmt":"2025-06-25T04:20:56","slug":"what-is-fermented-soy-sauce","status":"publish","type":"faq","link":"https:\/\/stage-sanccorp.studio-jt.co.kr\/en\/blog\/sancnow\/faq\/what-is-fermented-soy-sauce\/","title":{"rendered":"What is fermented soy sauce?"},"content":{"rendered":"\n<p>Fermented soy sauce is made by inoculating selected strains into soybeans or grains, then fermenting and aging them over a long period.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>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.<\/p>\n","protected":false},"featured_media":0,"template":"","faq_categories":[9],"faq_tags":[46],"class_list":["post-448","faq","type-faq","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/stage-sanccorp.studio-jt.co.kr\/en\/wp-json\/wp\/v2\/faq\/448","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stage-sanccorp.studio-jt.co.kr\/en\/wp-json\/wp\/v2\/faq"}],"about":[{"href":"https:\/\/stage-sanccorp.studio-jt.co.kr\/en\/wp-json\/wp\/v2\/types\/faq"}],"wp:attachment":[{"href":"https:\/\/stage-sanccorp.studio-jt.co.kr\/en\/wp-json\/wp\/v2\/media?parent=448"}],"wp:term":[{"taxonomy":"faq_categories","embeddable":true,"href":"https:\/\/stage-sanccorp.studio-jt.co.kr\/en\/wp-json\/wp\/v2\/faq_categories?post=448"},{"taxonomy":"faq_tags","embeddable":true,"href":"https:\/\/stage-sanccorp.studio-jt.co.kr\/en\/wp-json\/wp\/v2\/faq_tags?post=448"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}