SANC FAQ

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

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

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

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.

• Sengmyongmul Soy Sauce
• Expiration date

The 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.

• Sengmyongmul Soy Sauce

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

Soy sauce color is often adjusted for specific uses—lighter for soups, darker for stir-fries.
Sengmyongmul Soy Sauce maintains a balanced medium color, making it versatile for a wide range of dishes.

• Sengmyongmul Soy Sauce

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