Product Information
Soy sauce made by soaking clean Korean black beans for one day, after which they are boiled in an iron cauldron for three hours and then steamed for three hours. Beans are crushed and finely diced, dried for two weeks, and then soaked in bamboo salt water (20% salinity) nine times with soybean blocks that have been fermented for two weeks. Fermenting is done for at least one year in two increments.