Shinangchon

Sengmyongmul Soy Sauce is Shinangchon's signature brewed soy sauce made by fermenting soybeans and wheat for an extended period of time. It has a very rich taste and aroma covering all five primary flavors (sweet, sour, bitter, salty, and good flavor) found in naturally fermented soy sauce. The use of honey gives it a mild good flavor.

Other soy sauce set up soy sauce fermentation tanks outdoors to ferment, but 100% brewed soy sauce is a natural rock water of 200m underground. It is 100% brewed soy sauce that has been naturally fermented for more than six months in Korea’s first underground tunnel aging fermentation chamber. It has created an optimal environment for harmonious fermentation through classical music.

Brewed soy sauce is made by fermenting and aging soybeans or fat-free soybeans and grains for a long period of time by inoculating them with selected bacteria instead of meju. It is characterized by a long production period of more than six months, a unique deep and mellow flavor and aroma originating from microorganisms, and a very rich, sweet taste and dark color.

Made in Shinangchon, Sengmyongmul Soy Sauce is a premium soy sauce made by aging for 6 months with natural bedrock water in an optimal fermentation environment using the traditional Korean Onggi fermentation method.

T.N. stands for Total Nitrogen and refers to the total amount of nitrogen contained in soy sauce, which is a protein evaluation index.

It measures the amino acid level produced when proteins from soybeans and wheat are fermented, and the higher the T.N. index, the more natural flavor components it contains, resulting in a deep aroma and rich taste.

Shinangchon Sengmyongmul Soy Sauce is a premium soy sauce with a T.N. index of more than 1.5%.

No, Shinangchon soy sauce does not contain synthetic preservatives/pigmentation/MSG in consideration of the health of customers.

Other soy sauce adjust the color of soy sauce by use, such as making the soy sauce light and boiling or roasting thick. However, Shinangchon soy sauce is a multi-purpose product, so it basically maintains a medium chromaticity.

You can use it in all kinds of dishes. It can be used not only in Korean cuisine, but also in Japanese, Chinese, and any Asian dishes that use soy sauce.

Sengmyongmul Soy Sauce is naturally aged and fermented, giving it a unique good flavor and a mild sweetness due to the addition of honey, making it delicious even when eaten raw.

You can use it raw with sashimi, sushi, dumplings, good flavor pancakes, and other dishes that are served with soy sauce.

The best before date for soy sauce is two years, which is the standard for optimal flavor and color. As with soy sauce made at home, the color of the soy sauce will darken over time and may no longer be suitable for cooking.

As a fermented food, soy sauce loses its flavor when it comes into contact with air or at high temperatures. Store it in a cool, dry place and refrigerate it after opening to preserve its flavor and color for longer.