Native Organic Brewed Soy Sauce Gift Box

Gift Box Contents: ✔ 1 bottle of Organic Low-Sodium White Soy Sauce (410ml) (Low-sodium refers to soy sauce with a saltiness below 12 degrees, with no added potassium) ✔ 1 bottle of Organic Soy Sauce Paste (410ml) ✔ Gift Box Packaging: Black cotton rope handle box, exquisite color printing (Gift box dimensions: 12.5cm * 6.6cm * 29cm) **Delicious, savory notes from organic Taiwanese black and yellow soybeans, presented in a cleaner, more elegant new gift box.** Soybeans are a vital food crop. Beyond providing nutrition and health benefits, growing soybeans greatly benefits the soil by fixing nitrogen and enriching it, revitalizing farmland. In an era of extreme climate change, alongside paddy fields, dry-land crops like soybeans and wheat are essential for regulation. https://www.newsmarket.com.tw/shop/files/2020/09/%E8%94%AD%E6%B2%B9%E7%A6%AE%E7%9B%92.jpg We partner with organic soybean (yellow and black) and organic wheat farms, commissioning the esteemed Gan Bao, Tao Mi Spring, to brew organic low-sodium native soy sauce and soy sauce paste, driving the renaissance of local grains through fermentation. Aged for over a year, our organic soy sauces contain absolutely no chemical additives, artificial colors, stabilizers, or preservatives. Enjoying Taiwanese rice with organic soy sauce brewed from native grains on your table not only delights your palate but also contributes to a better Taiwan. ◉ **Organic Low-Sodium White Soy Sauce**: Organic black soybeans are aged for over a year, then simmered for 4 hours. The aroma of black soybeans deepens and matures with simmering. Free from chemical additives, artificial colors, stabilizers, and preservatives. A slight sediment is a natural occurrence, so please consume with confidence. __Refrigerate after opening__. ◉ **Organic Pot-Bottom Soy Sauce Paste**: During the simmering process after fermentation, glutinous rice paste is used to thicken the soy sauce, blending the fragrance of rice with the richness of soybeans. Free from chemical additives. A slight sediment is a natural occurrence; please shake well before use. The natural glutinous rice will gradually blend with the soy sauce in the bottle, and its color may lighten slightly over time, which is a natural phenomenon, so please rest assured. __Refrigerate after opening__. **A Purely Natural Fermented Soy Sauce Brewery on the Brink of Disappearing** Currently, there are fewer than ten breweries in Taiwan that produce purely natural fermented soy sauce, and fewer than five producing organic soy sauce. Fast, chemical soy sauces, completed in just 3 days, dominate the majority of the market. Many people no longer know the taste of truly naturally fermented soy sauce. Gan Bao's naturally fermented soy sauce has a more pronounced sweet aroma when smelled, with a lighter saltiness from the beans, but the bean's fragrance lingers gently in the mouth. Using local organic, non-GMO yellow and black soybeans for brewing not only reduces the carbon footprint of long-distance ingredient transportation but also increases the utilization rate of local grains. **One Mold, Two Fermentation Grounds, Three Simmerings: 365 Days of Maturation** With 30 years of inherited brewing techniques, we follow a process of "one mold, two fermentation grounds, three simmerings," cultivating our own mold cultures and scaling up production with starter cultures. https://www.newsmarket.com.tw/shop/files/2014/06/%E9%86%AC%E6%B2%B9%E7%99%BC%E9%85%B5.jpg / Soy sauce resting and fermenting in jars https://www.newsmarket.com.tw/shop/files/2017/07/IMG_5647-1360.jpg / Cultivating our own mold cultures Organic black soybeans are steamed, inoculated with mold, and fermented for 7 days to become "bean mold." The original raw bean flavor transforms into a more mature black bean. Coarse salt is added, and the beans are placed in earthenware jars for fermentation. Before entering the jars, the beans must be hand-turned. Every step bears the mark of the brewer's hand; the molded beans are separated through rolling, then washed with water to remove spores. After washing, the bean mold is mixed with coarse salt and placed into large earthenware jars. A thick layer of coarse salt is spread on top to block out external air. The black beans rest and ferment in the jars, their flavor transforming from raw bean to fermented bean (dou chi). They mature after 365 days of sun exposure. https://www.newsmarket.com.tw/shop/files/2014/06/%E5%9C%96%E7%89%871.jpg / Sweet fragrance matured under the sun for 365 days Upon opening the large earthenware jars, the sweet fragrance of black beans fills the air. The beans are removed, diluted with water, and continuously simmered for 4 hours. Simmering soy sauce is also an art form; one must endure the rising heat and control the flame to deepen the color and enhance the aroma of the soy sauce. Finally, sugar is added for seasoning, and the bottles are sterilized to complete the process. **Natural Brewing Experts – Family-Inherited Good Food** 【Gan Bao Biotechnology】is a time-honored factory in Nantou that brews organic soy sauce, using traditional methods to produce various fermented products like soy sauce and fermented bean curd. The brewing business has been passed down for over 30 years. Grandfather Wang Ying hailed from a family of brewers during the Japanese colonial era. When the Japanese implemented a liquor monopoly, the winery was acquired at a low price, preventing further production of alcoholic beverages. After the winery was acquired by the Japanese, his son, Wang Lian-song, transitioned to making soy sauce. The complexity of brewing liquor is higher than that of soy sauce, so for his father, who grew up immersed in the steps of winemaking, controlling soy sauce mold cultures was easily mastered. Now, the entire family is involved, working together in a friendly food business. https://www.newsmarket.com.tw/shop/files/2017/07/IMG_5720-1360.jpg / Family-inherited soy sauce vats, coexisting harmoniously with the surrounding natural environment The business is now in the hands of the third generation, Wang Rui-ying. Having grown up with the techniques of brewing and pickling, he decided to steer the family's brewing business in a healthier direction, dedicating himself to the research and production of organic food products. Soy sauce, fermented cucumbers, fermented bean curd, preserved plums... each of these fermented foods requires skill but belongs to the same fermentation system. To better control product quality, Gan Bao insists on performing as many steps as possible within their own factory. They cultivate their own mold and cook their sauces in a clean factory environment. https://www.newsmarket.com.tw/shop/files/2017/07/IMG_5711-1360.jpg / Inside the Gan Bao factory, mold cultivation and sauce cooking are done in a clean factory setting.