SANC FAQ

How should I store opened 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.

What is the difference between fermented soy sauce and dark soy sauce?

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

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 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

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

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 consume after the expiration date?

Sengmyongmul Soy Sauce has a 2-year shelf life, based on optimal flavor and color retention.
Like homemade soy sauce, it may darken over time, making it unsuitable for certain recipes.

After opening, transfer it to a proper container, refrigerate, and avoid consuming past the expiration date for best results.

What causes the container to swell? Is the product defective?

Soy sauce and glucose syrup are fermented products. To protect nutrients, sterilization is not performed; instead, pasteurization is used.
The beneficial microorganisms that remain can produce carbon dioxide (CO2) due to exposure to the surrounding environment and air, which may cause the containers to swell.

However, there is no nutrient degradation, and it is completely safe for consumption.

* Pasteurization: Kills only harmful bacteria / Sterilization: Kills all bacteria, including beneficial ones

Sengmyongmul Soy Sauce

The soy sauce appears dark in color.

Currently, each company adjusts the color of soy sauce according to cooking methods, making soup soy sauce lighter and soy sauce for braising or grilling darker, depending on the intended use.

However, Sengmyongmul Soy Sauce is a versatile product, so it fundamentally maintains a medium-level color.

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 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.

Sengmyongmul Soy Sauce

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