SANC FAQ

Unlike many soy sauces fermented in outdoor fermentation tanks, 100% fermented Sengmyongmul Soy Sauce is made using natural bedrock water from 200 meters underground.

It undergoes natural fermentation for over six months in Korea’s first underground tunnel-aging facility, where classical music is played to help create a harmonious environment for fermentation.

• Sengmyongmul Soy Sauce

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.

• Sengmyongmul Soy Sauce

Sengmyongmul Soy Sauce can be used for a wide variety of dishes.
It is suitable for Korean, Japanese, Chinese, and other Asian cuisines.

It is naturally fermented, has a unique umami flavor enhanced by the addition of honey, giving it a smooth sweetness that makes it delicious even when uncooked.

It can be enjoyed even when consumed raw—perfect with sashimi, sushi, dumplings, and buchimgae (Korean-style pancakes).

• Sengmyongmul Soy Sauce

Non-GMO refers to ingredients that do not contain genetically modified organisms.
GMO refers to genetically modified foods, and may potentially disrupt the ecological balance of plant life.

Sengmyongmul Soy Sauce and Sengmyongmul Tofu are made using 100% non-GMO soybeans that have passed more than 100 quality tests.

• Non-GMO
• Sengmyongmul Tofu
• Sengmyongmul 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.

• Sengmyongmul Soy Sauce

As a fermented product, soy sauce can deteriorate in flavor and color when exposed to air or higher temperatures.

To minimize air exposure, close the lid immediately after use, and it is best to use it within 2 months after opening.
When storing opened soy sauce, it is recommended to keep it in the refrigerator rather than at room temperature.

If it must be stored at room temperature, it should be kept in a cool, dark place away from direct sunlight.

• Sengmyongmul Soy Sauce
• Stored

Fermented soy sauce is made by inoculating soybeans (or defatted soybeans) and grains, such as wheat, with koji mold (a beneficial mold for the body), and then mixing them with salt water for fermentation and aging. It is similar to the soy sauce that was traditionally homemade, naturally fermented using microorganisms.

On the other hand, dark soy sauce was developed after Korea’s liberation to mass-produce soy sauce in a short period, leading to the creation of blended soy sauce.

Blended soy sauce is made by mixing fermented soy sauce with amino acid soy sauce or enzyme-hydrolyzed soy sauce.

• Sengmyongmul Soy Sauce

Fermented soy sauce and dark soy sauce are typically used in the same way.
Although there are differences in their manufacturing methods, both types of soy sauce are suitable for all types of dishes.

However, there are slight differences in flavor and aroma.
Fermented soy sauce has a unique flavor and aroma due to the fermentation and aging process, along with notes of alcohol and other volatile compounds, while dark soy sauce has its own distinct rich flavor.

Generally, fermented soy sauce pairs well with dishes like sashimi or sauces where the flavor of the soy sauce itself can be enjoyed, while dark soy sauce is more suitable for braised dishes.

• Sengmyongmul Soy Sauce

Soybeans make up the majority of production costs, but the supply rate of Korean soybeans is less than 5%, and their price is more than four times higher than that of imported soybeans.

If this cost were fully reflected in the product price, items like soy sauce or soybean paste would exceed KRW 7,000 per kilogram.

SANC uses imported soybeans that are non-GMO grade A, carefully selected to ensure only clean, high-quality beans are used.

• Non-GMO
• Sengmyongmul Tofu
• Sengmyongmul Soy Sauce