Locally Brewed Soy Sauce Gift Box - Organic Taiwan Soybean Daigo Flavor

Gift box contents: ✔ A bottle of organic thin salt white shade oil 410ml (thin salt refers to soy sauce with a salinity below 12 degrees, and no potassium content is added) ✔ A bottle of organic shade ointment 410ml ✔Gift box packaging: black cotton rope carrying box with delicate color printing (gift box size: 12.5cm*6.6cm*29cm) **Organic Taiwanese black beans and soybeans are brewed with delicious daigo flavor. The new version of the gift box is more concise and generous** Soybean is an important food crop. In addition to providing people with nutrition and health, planting soybeans has many benefits to the land. It can fix nitrogen and maintain fertilizers, and activate the use of farmland. adjust. https://www.newsmarket.com.tw/shop/files/2020/09/%E8%94%AD%E6%B2%B9%E7%A6%AE%E7%9B%92.jpg The upstream and downstream contracts made organic soybeans (soy beans, black beans) and organic wheat, and commissioned the time-honored Kambao Tao Miquan to brew organic thin-salt local soy sauce and soy sauce paste, and promote the revival of local grains through brewing. Organic soy sauce has been matured for more than a year without any chemical additives, pigments, stabilizers, or preservatives added. It is possible to eat Taiwanese rice on the table, accompanied by organic soy sauce brewed with local grains. Enjoying the delicious taste also makes Taiwan better. ◉**Organic Thin Salt White Shade Oil**: Organic black beans have been matured for more than one year, and then boiled for 4 hours. No chemical additives, pigments, stabilizers, preservatives, a little sediment is a natural phenomenon, please eat with confidence.__refrigerated after__. ◉**Organic pot bottom yin ointment**: When the yin oil is brewed and boiled in the pot, use glutinous rice milk to thicken, blend rice and bean fragrance, no chemical additives, a little sediment is a natural phenomenon, please use it before use. shake. Natural glutinous rice will gradually merge with soy sauce in the bottle, and the color will fade a little over time. Please rest assured that it is a natural phenomenon.__refrigerated after__. **The disappearing pure natural brewing soy sauce factory** At present, there are less than ten soy sauce factories in Taiwan producing pure natural brewing soy sauce, and less than five producing organic soy sauce. Cheap, fast chemical soy sauce that can be completed in just 3 days dominates most of the market. Many people have no idea what the real natural brewed soy sauce tastes like. Taomiquan's naturally brewed soy sauce smells more sweet and sweet, and the beans are slightly salty, but the aroma of the beans will stay in the mouth gently. Using local organic non-GMO soybeans and black beans to make soy sauce can not only reduce the long-distance transportation of raw materials, but also increase the utilization rate of local grains. **One koji, two meal, three boiled, aged for 365 days** Inheriting 30 years of brewing technology, one koji, two meal and three boils, self-cultivation of koji bacteria, and quantitative production of koji. https://www.newsmarket.com.tw/shop/files/2014/06/%E9%86%AC%E6%B2%B9%E7%99%BC%E9%85%B5.jpg /The soy sauce is left to ferment in a urn https://www.newsmarket.com.tw/shop/files/2017/07/IMG_5647-1360.jpg / Self-cultivation of koji bacteria Organic black beans are boiled and added with koji bacteria. After 7 days of fermentation, they become koji. The original taste of raw beans has changed to more mature black beans. You can add coarse salt and put them in a urn to prepare for fermentation. Before entering the urn, the koji must be turned by hand. Each step has the traces of the soy sauce maker's handwork. The beans formed into koji pieces are dispersed in the rolling back and forth, and then the spores are washed off with water. The washed fermented koji is stirred with coarse salt, placed in a large pottery urn, and a thick layer of kosher salt is spread on it to block the outside air. The black beans are left to ferment in the urn, and the flavor of raw beans is transformed into the flavor of tempeh, sunshine. It takes 365 days to mature in the sun. https://www.newsmarket.com.tw/shop/files/2014/06/%E5%9C%96%E7%89%871.jpg ／Sweetness ripened in the sun for 365 days As soon as the big pottery urn is opened, the sweet and fragrant black beans come out, take out the beans and dilute them with water, and cook for 4 hours continuously. Boiling soy sauce is also one of the big questions. In addition to enduring the steaming, it is also necessary to control the heat so that the more the soy sauce is cooked, the darker the color and the more fragrant the fragrance. Finally, add sugar to taste, and bottling and sterilization are completed. **Natural brewing experts - good food passed down by the family** 【Ganbao Biotechnology】is a time-honored factory that brews organic soy sauce in Nantou. At present, the brewing business has been passed down for more than 30 years. Grandfather Wang Ying has been a family of wine brewers since the Japanese occupation era. Because the Japanese established a monopoly on wine, the winery was purchased at a low price and no longer allowed to produce wine. After the winery was acquired by the Japanese, his father Wang Liansong changed to making soy sauce. Alcohol is more complex than soy sauce, so for his father, who had been immersed in the wine-making process since childhood, it was very easy to control the koji bacteria in soy sauce. Now the whole family is committed to doing a good food business together. https://www.newsmarket.com.tw/shop/files/2017/07/IMG_5720-1360.jpg ／The sauce jar handed down from the family blends with the surrounding natural environment and coexists At present, it has been passed down to the third generation Wang Ruiying. He has been immersed in the brewing and pickling technology since he was a child, and he decided to make the brewing business at home in a healthier direction, so he invested in the research and development and production of organic food. Soy sauce, yam melon, fermented bean curd, rags... Each of these brewed foods has skills, but they all belong to the same brewing system. In order to better grasp the quality of the products, Gumball insists that the steps that can be made in his own factory are not passed through his hands as much as possible. Home-made koji and sauce are all done in a clean factory. https://www.newsmarket.com.tw/shop/files/2017/07/IMG_5711-1360.jpg / In the Kambao factory, we make our own koji and cook the sauce in a clean factory.