SANC FAQ

What makes Sengmyongmul Soy Sauce different?

Sengmyongmul Soy Sauce is SANC’s signature fermented soy sauce, crafted by fermenting soybeans and wheat over an extended period.

It delivers a rich flavor and aroma encompassing all five basic tastes—sweetness, sourness, bitterness, saltiness, and umami—characteristic of naturally fermented soy sauces.

We use honey to achieve a smooth, umami-rich flavor.

Sengmyongmul Soy Sauce

How is Sengmyongmul Soy Sauce fermented differently from others?

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

DoesSengmyongmul Soy Sauce contain preservatives?

No. Sengmyongmul Soy Sauce contains no synthetic preservatives, coloring agents, or MSG for the health of our customers.

Sengmyongmul Soy Sauce

What are defatted soybeans?

Defatted soybeans are one of the main ingredients of soy sauce, made by removing the oil (fat) content from soybeans.
Soy sauce utilizes the protein from soybeans, and most commercially available soy sauce currently uses defatted soybeans, from which the fat has been removed.

Sengmyongmul Soy Sauce

Why aren’t Korean soybeans used?

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.

Is it safe to eat browned soy sauce?

Compared to products from other companies, it may become slightly darker over time due to the higher concentration of extracts present.
However, as previously explained, there are no nutritional issues, so it is completely safe to consume.

Sengmyongmul Soy Sauce

Why does the color of soy sauce darken over time?

The change in the color of soy sauce is a natural phenomenon, similar to aging, that occurs as fermentation and aging progress.The browning of soy sauce occurs …

Sengmyongmul Soy Sauce

Sometimes foam forms on the surface of soy sauce. Why does this happen?

Foam forms because soy sauce contains not only water but also proteins and sugars.
Foam can be formed by the proteins and sugars originating from defatted soybeans and wheat.

Sengmyongmul Soy Sauce

What is the salinity of soy sauce?

Salinity refers to the concentration of salt in soy sauce, and there are slight variations depending on the type of soy sauce.

Generally, commercially produced soy sauce has a salinity of 15–16% for fermented and dark soy sauces, 19–24% for soup soy sauce, and approximately 12% for low-sodium soy sauce.

The renewed brewed Saengmyeongmul Soy Sauce has lowered its salt content from 14.5% to 13.5%, upgraded to a healthier taste in line with health-conscious diets and current trends.

Sengmyongmul Soy Sauce

Are fermented soy sauce and dark soy sauce used differently?

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 sauc…