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What is the reason the taste of soy sauce is different from before? (Differences between Sengmyongmul Soy Sauce and Fermented Sengmyongmul Soy Sauce)
Accordion toggleThe previousSengmyongmul Soy Sauce was a blended soy sauce, but the current Fermented Sengmyongmul Soy Sauce is a premium soy sauce with a TN index of over 1.5%, naturally aged for over 6 months using natural bedrock water.
It is a 100% fermented soy sauce, renowned for its rich aroma and flavor due to the harmonious fermentation of high-quality yeast strains.
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Why does the color of soy sauce darken over time?
Accordion toggleThe 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 due to the formation of brown melanoidins, which result from a reaction between amino acids (derived from proteins) and sugars (derived from carbohydrates).This natural process causes the soy sauce to transition from a pale yellow to a slightly darker yellow that stimulates the palate, and eventually to a rich brown color.
To delay this browning, it is best to minimize air exposure and store the soy sauce in the refrigerator.Doing so not only helps suppress color change but also helps preserve various nutrients and beneficial components that contribute to health by maintaining a lower temperature over time.
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What are the methods to prevent browning?
Accordion toggleAvoid direct sunlight during transportation and storage, and keep it in a cool place.
After use, be sure to close the cap tightly, and store it in the refrigerator after opening, if possible. -
The soy sauce at home is past its expiration date. Can I still use it?
Accordion toggleThe shelf life of soy sauce produced in factories is two years.
This is set based on the optimal period for the preservation of flavor and color of the soy sauce.In general, products that are more than two years old may have a color that is too dark, making them unsuitable for cooking.
Like homemade soy sauce, factory-made products may not pose any health risks even after two years, but they may no longer be ideal for cooking.