SANC FAQ

When blood calcium levels drop, calcium stored in bones or teeth is released into the bloodstream, decreasing bone density and weakening bones.

Fermented dairy products, made from milk, (a complete nutrient food), are fermented to increase absorbability into the human body.
By consuming fermented dairy products, you absorb the complete nutrition of milk in addition to probiotic benefits, which can help with calcium deficiency and osteoporosis.

Calcium also supports blood clotting, hormone secretion, cell division, immune function, nerve and muscle regulation, and heart function.

• Yoghurt Run

Some people wonder if heating yogurt before eating is okay, and yes, it is possible.

However, this is under the condition that you eat it immediately after heating.
If yoghurt is left at temperatures between 25-40℃ for an extended period, probiotic activity increases, resulting in stronger acidity.
Excessive heating causes separation, and probiotics die if the temperature exceeds 50°C.

• Yoghurt Run

Sengmyongmul Tofu does not contain added preservatives.
As a delicate product, tofu typically spoils after being left at room temperature for several days, and during warmer seasons, it may spoil even before the expiration date if distribution conditions are poorly managed.

Despite its sensitivity, Sengmyongmul Tofu can maintain a shelf life of up to six days without preservatives.
This is made possible by the use of sterile-grade drinking water (first-class groundwater), carefully selected and refined ingredients, hygienic production facilities, and heat treatment technology that minimizes the intrusion of microorganisms during manufacturing.

However, if any of these conditions are not properly controlled, the tofu can spoil quickly.
Conversely, when all conditions are well maintained, the tofu may remain fresh even beyond the six-day shelf life.

• Sengmyongmul Tofu

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

For women’s bras that contain underwire, washing them in a washing machine with other items may cause damage.
Therefore, it is best to soak them in water with a neutral detergent and gently hand wash them to avoid deformation and maintain their shape.

If machine washing is necessary, place them in a laundry net, use a neutral detergent, and wash on a gentle cycle with lukewarm water.
Since underwear comes into contact with the skin, rinse thoroughly several times to ensure no detergent residue remains.

• SANC Underwear

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

Avoid 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.

• Sengmyongmul Soy Sauce
• Stored

The water used in the packaging meets hygienic drinking water standards, so you can use the tofu immediately after discarding the water.

However, to ensure maximum freshness, we recommend rinsing the tofu 1–2 times under running water before use, as some nutrients and beneficial microorganisms may develop naturally during distribution.

• Sengmyongmul Tofu

The 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.

• Sengmyongmul Soy Sauce
• Expiration date