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What makes Sengmyongmul Soy Sauce different?
Accordion toggleSengmyongmul 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.
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How is Sengmyongmul Soy Sauce fermented differently from others?
Accordion toggleUnlike 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.
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How is your fermentation process different from that of other companies?
Accordion toggleWhile 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.
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.
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What dishes can it be used for?
Accordion toggleSengmyongmul 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 and can be enjoyed even when consumed raw—perfect with sashimi, sushi, dumplings, and buchimgae (Korean-style pancakes).
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What does Non-GMO soybeans mean?
Accordion toggleNon-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.
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What are defatted soybeans?
Accordion toggleDefatted 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. -
DoesSengmyongmul Soy Sauce contain preservatives?
Accordion toggleNo. Sengmyongmul Soy Sauce contains no synthetic preservatives, coloring agents, or MSG for the health of our customers.
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What is the salinity of soy sauce?
Accordion toggleSalinity 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.
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What is fermented soy sauce?
Accordion toggleFermented 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 manufac…
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How should I store opened soy sauce?
Accordion toggleAs 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.