100% brewed soy sauce
naturally fermented for over 6 months
We produce brewed soy sauce full of aroma and flavor by adding modernized technology
to traditional earthenware fermentation techniques.
Production system for making good soy sauce
We produce using equipment from Nagata Brewing Machinery and Yamazaki Ironworks,
Japan's top specialized manufacturers of brewing equipment.
We store samples for each manufacturing process to strive for quality control and improvement.
We prevent contamination with advanced facilities
and strict hygiene to ensure the best soy sauce.
Nature's patience,
creating the optimal environment
By adding modernized technology to traditional earthenware fermentation techniques,
brewed soy sauce with excellent aroma and flavor is produced in the country's first patented
underground fermentation room, maintaining optimal fermentation conditions.
Product development for a safe and healthy future
We use Non-GMO soybeans and mineral-rich good water in all products,
producing healthier and safer food as vegan-certified products.
We use high-quality Indian soybeans
with high protein content.
We use good water rich in minerals.
Vegan Sengmyongmul Soy Sauce,
the first vegan-certified soy sauce in Korea,
does not use animal-derived ingredients,
and we continuously research and strive to
develop products that everyone can eat
with peace of mind.
SANC has developed a patented starter
culture that reduces harmful biogenic
amines in protein-based fermented foods,
making them safer and more
reliable for everyone.
PROCESS
We produce 100% brewed soy sauce
using patented fermentation systems and starter cultures.
Defatted soybeans and
wheat are stored in silos.
Wheat is measured, roasted,
and then ground.
Steamed under heat and
pressure, then cooled.
Ingredients are mixed and
the starter is added.
Temperature and humidity are controlled
for 42 hours to make koji.
Temperature and humidity are controlled for 42 hours to make koji.
Moved underground for
fermentation and aging.
Moved underground for fermentation and aging.
Clear raw liquid is obtained through a
3-day pressing process.
Clear raw liquid is obtained through a
3-day pressing process.
Filtered soy sauce is moved
to the finished
product tank.
Produced by automation,
inspected for quality,
delivered nationwide.
Produced by automation, inspected for quality, delivered nationwide.
CERTIFICATION
system for brewed soy sauce
Patent No. 10-1715117
soy sauce using underground fermentation technique
Patent No. 10-1721481
of biogenic amines and its manufacturing method
Patent No. 10-2135340
Highly active functional starter culture
using ultraviolet rays and its manufacturing method
Official certification of food safety standards
Obtained Korean Vegan Certification in 2020 and 2021
Established in 2015
Company Award & Certificate
Selected as an excellent company
at the 50th National Quality Management Convention