Locally Sourced Organic Brewed Soy Sauce Gift Set

Gift Set Contents: ✔ Organic Low-Sodium Soy Sauce 410ml x 1 bottle (Low-sodium denotes a salinity level below 12%, with no added potassium content) ✔ Organic Soy Paste 410ml x 1 bottle ✔ Packaging: A refined, full-color printed box with a black cotton carry cord (Dimensions: 12.5cm x 6.6cm x 29cm) **Delicious umami brewed from organic black and yellow soybeans, featuring a new, sleek, and elegant gift box design.** Soybeans are a vital food crop. Beyond providing nutrition, planting soybeans benefits the land by fixing nitrogen, enriching the soil, and revitalizing agricultural fields. In this era of drastic climate change, the cultivation of drought-tolerant crops like soybeans and wheat is essential, alongside paddy fields, to help regulate the environment. https://www.newsmarket.com.tw/shop/files/2020/09/%E8%94%AD%E6%B2%B9%E7%A6%AE%E7%9B%92.jpg We contract-grow organic soybeans (yellow and black) and organic wheat, partnering with the historic Gan-Bao Tao-Mi-Quan to brew our organic low-sodium, locally sourced soy sauce and paste, using the craft of brewing to spark a revival of local grains. Our organic soy sauce is aged for over a year and contains absolutely no chemical additives, pigments, stabilizers, or preservatives. Enjoy the authentic flavor of local rice paired with organic, locally brewed soy sauce—a choice that is both delicious and meaningful. ◉ **Organic Low-Sodium Soy Sauce**: Organic black soybeans are aged for over a year, then simmered for 4 hours; the aroma deepens and intensifies with every moment of the process. Free from chemical additives, coloring, stabilizers, and preservatives. Any minor sediment is a natural occurrence, please enjoy with peace of mind. __Please refrigerate after opening.__ ◉ **Organic Soy Paste**: During the final simmering stage, glutinous rice flour is added to the brew, perfectly marrying the fragrance of rice with the essence of the beans. Free from chemical additives. Minor sediment is a natural phenomenon; please shake well before use. Natural glutinous rice will gradually integrate into the soy sauce, which may cause the color to lighten slightly over time; this is a natural process, please rest assured. __Please refrigerate after opening.__ **The Vanishing Craft of Pure, Natural Brewing** Currently, there are fewer than ten soy sauce manufacturers in Taiwan still producing through purely natural brewing, and fewer than five produce organic options. Cheap, mass-produced chemical soy sauce—which takes only 3 days to manufacture—dominates the market, leaving many unfamiliar with the true taste of naturally brewed soy sauce. Tao-Mi-Quan’s naturally brewed soy sauce features a prominent, gentle sweetness with a subtle savory depth, leaving a lingering, mellow bean aroma in the mouth. By using domestic, organic, non-GMO soybeans and black soybeans, we not only reduce the carbon footprint of long-distance transport but also increase the consumption of local grains. **The Art of Three Stages: Koji, Mash, and Simmering – 365 Days of Aging** Inheriting 30 years of brewing expertise, we follow the "Koji, Mash, and Simmering" method, cultivating our own Koji starter from scratch. https://www.newsmarket.com.tw/shop/files/2014/06/%E9%86%AC%E6%B2%B9%E7%99%BC%E9%85%B5.jpg / Soy sauce fermenting in traditional urns https://www.newsmarket.com.tw/shop/files/2017/07/IMG_5647-1360.jpg / Cultivating our own Koji starter After steaming, organic black soybeans are inoculated with Koji starter. Seven days of fermentation transforms the raw bean flavor into a mature, deep character, ready for coarse salt and the fermentation urns. Hand-turning the Koji is essential; every step bears the mark of the brewer’s hands. Clumped beans are broken up through rhythmic, repetitive motions, followed by a rinse to wash away excess spores. Once washed, the Koji-coated beans are mixed with coarse salt and placed into large ceramic urns. A thick layer of coarse salt is spread on top to seal out external air. The black soybeans then sit in the urns to ferment, transitioning from a raw bean profile to a rich, fermented soybean aroma, maturing under the sun for 365 days. https://www.newsmarket.com.tw/shop/files/2014/06/%E5%9C%96%E7%89%871.jpg / The sweet, savory aroma born from 365 days of sun exposure Once the large ceramic urns are opened, the sweet, earthy fragrance of black soybeans greets the air. We extract the beans, dilute them with water, and simmer the mixture for 4 continuous hours. This stage is a true craft; beyond enduring the heat, one must masterfully control the flame to ensure the soy sauce darkens and deepens in flavor. Finally, we add sugar for balance before bottling and sterilizing the product. **Masters of Natural Brewing – A Family Heritage of Good Food** [Gan-Bao Biotechnology] is a historic manufacturer in Nantou, specialized in brewing organic soy sauce and various fermented foods like tofu curd using traditional methods. With over 30 years of history, the craft has deep roots; our grandfather, Wang Ying, was part of a brewing family during the Japanese colonial era. When the Japanese government established a monopoly on alcohol, the family distillery was acquired at a low price, forcing them to cease brewing spirits. Following the acquisition, my father, Wang Lian-Song, pivoted to making soy sauce. Because brewing spirits is far more complex than brewing soy sauce, the techniques and Koji cultivation he mastered in his youth made the transition to soy sauce production quite natural. Today, our entire family is dedicated to the business of friendly, sustainable food. https://www.newsmarket.com.tw/shop/files/2017/07/IMG_5720-1360.jpg / The family's legacy of brewing urns, coexisting with the surrounding natural environment Now led by the third generation, Wang Rui-Ying, who grew up immersed in the art of fermentation and pickling, the business has shifted toward even healthier practices, focusing on the R&D and production of organic foods. Whether it is soy sauce, pickled melons, tofu curd, or cordia dichotoma, each fermented item requires unique techniques, yet all fall under the same system of traditional brewing. To ensure absolute quality, Gan-Bao insists on handling every possible step within our own factory. Our own Koji cultivation and the simmering of the sauce all occur within our clean, dedicated facilities. https://www.newsmarket.com.tw/shop/files/2017/07/IMG_5711-1360.jpg / Inside the Gan-Bao factory, where Koji cultivation and sauce simmering take place in a hygienic environment.