Our traditionally brewed Soya Sauce is crafted through an authentic fermentation process, meticulously combining whole soybeans, roasted wheat, salt, and water. The soybeans are soaked and steamed to perfection, then blended with roasted wheat and inoculated with Aspergillus mold to create koji. This mixture undergoes an extended brine fermentation lasting several months, allowing natural enzymes to break down proteins and starches, resulting in a rich umami flavor and complex aroma unique to naturally brewed soy sauce. After fermentation, the mash is pressed to extract the flavorful liquid, which is carefully pasteurized and filtered to ensure purity and stability. This 100% natural soya sauce is free from chemical hydrolysis, providing a premium taste quality ideal for culinary professionals and food manufacturers seeking authentic Asian umami seasoning. Available in bulk packaging suitable for industrial use, our soya sauce enhances marinades, dressings, sauces, and ready-to-eat meals with an exquisite depth of flavor and color.
Key Features
| Features | Description |
|---|---|
| Production Process | Traditional natural fermentation using Aspergillus mold and extended brine aging |
| Primary Ingredients | Whole soybeans, roasted wheat, salt, and water |
| Flavor Profile | Rich umami with balanced salty and slightly sweet notes |
| Fermentation Duration | Several months to develop depth and complexity |
| Pasteurization | Heated to eliminate bacteria ensuring shelf stability |
| Additives | No artificial preservatives or acid hydrolysis agents |
| Packaging | Bulk packaging options for B2B industrial customers |
| Applications | Ideal for marinades, sauces, dressings, and processed foods |
| Gluten Content | Contains wheat, not suitable for gluten-free diets |
| Color and Texture | Dark brown with medium viscosity |
| Attributes | Description |
|---|---|
| Soybean Preparation | Soaked and steamed whole soybeans |
| Wheat Processing | Roasted and ground wheat |
| Koji Culture | Aspergillus mold species |
| Salt Percentage | Salt brine concentration optimized for fermentation |
| Fermentation Time | Typically 6 to 12 months |
| pH Level | Approximately 4.5 to 5.0 |
| Protein Content | High amino acid concentration post-fermentation |
| Shelf Life | 12 to 18 months if unopened and stored properly |
| Color Shade | Deep brown |
| Viscosity | Medium-bodied liquid |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
This soya sauce undergoes a natural fermentation process with Aspergillus mold over several months, unlike chemically hydrolyzed soy sauces, resulting in a richer, more complex flavor without artificial additives.
No, our soya sauce contains roasted wheat, making it unsuitable for gluten-free diets. For gluten-sensitive needs, tamari-based soy sauces are recommended.
When stored properly unopened, the soy sauce maintains its quality and flavor for 12 to 18 months due to pasteurization and filtration.
Yes, available in bulk packaging, our traditionally brewed soy sauce is tailored for industrial kitchens and food manufacturers seeking authentic flavor enhancement.
No, it is free from artificial preservatives and chemical flavor enhancers, relying solely on natural fermentation for taste development.
Country Of Origin: India
Soy sauce is traditionally made by fermenting soybeans, wheat, salt, and water. The process involves incubating soybeans and wheat with a mold (like Aspergillus) to create a mash called koji. This koji then undergoes a long brine fermentation with salt, where enzymes break down proteins into amino acids and starches into sugars, developing flavor. Finally, the fermented liquid is pressed to extract the soy sauce, which is then pasteurized, filtered, and bottled.
Key Steps in Soy Sauce Production
Prepare the Ingredients: Whole soybeans are soaked and steamed, while wheat is roasted and ground.
Make Koji: The cooked soybeans and wheat are mixed with a mold culture, such as Aspergillus, and incubated for a few days. This mixture is called koji.
Brine Fermentation: The koji is mixed with a salt solution and allowed to ferment for several months or even up to a year.
Aging and Pressing: During fermentation, the mold's enzymes break down the soy and wheat, creating amino acids for umami and simple sugars.
Pressing and Refining: After fermentation, the mash is pressed to extract the liquid soy sauce.
Pasteurization: The extracted liquid is heated to kill any remaining bacteria or yeasts, ensuring a stable product.
Packaging: The pasteurized soy sauce is then filtered and bottled for sale.
Variations
Traditional vs. Acid Hydrolysis: Most high-quality soy sauces are naturally brewed through fermentation, while some commercial versions use a faster, chemical method called acid hydrolysis.
Tamari: A Japanese soy sauce made with only soybeans, omitting wheat for a gluten-free option.
Dark vs. Light: Dark soy sauces are aged longer, are thicker, and often have molasses or caramel added for a sweeter, richer flavor and color.
How Is Soy Sauce Made and Is It Bad for You? - Healthline
7 Dec 2017 — Traditional Production. Traditional soy sauce is made by soaking soybeans in water and roasting and crushing the wheat.
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Different Types of Soy/Soya Sauce Explained - Spice Nest
Soy sauce is traditionally made from four primary ingredients: soybeans, wheat, salt, and water. The soybeans provide proteins, wh...
Spice Nest
Soy sauce - Wikipedia
Traditional soy sauces are made by mixing soybeans and grain with mold cultures such as Aspergillus oryzae and other related micro...
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