Locally brewed soy sauce gift box

Gift box contents: ✔Organic thin salt Baiyin oil 410ml bottle B (thin salt refers to soy sauce with a salinity of less than 12 degrees and does not increase the potassium content) ✔Organic shade ointment 410ml bottle B ✔Gift box packaging: black cotton rope suitcase, exquisite color printing (gift box size: 12.5cm*6.6cm*29cm) **Organic Taiwanese black beans and soybeans brew delicious Daigo flavor, and the new version of the gift box is more concise and elegant** Soybeans are an important food crop. In addition to providing people with nutrition and health, planting soybeans has many benefits for the land. It can fix nitrogen and conserve fertilizer, and activate the use of farmland. In the era of severe climate change, in addition to paddy fields, dry-farmed soybeans and wheat are also needed. to 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 contracted to produce organic soybeans (soybeans, black beans) and organic wheat, and commissioned the time-honored Ganbao Taomiquan to brew organic thin-salt local soy sauce and soy sauce paste to promote the revival of local grains through brewing. Organic soy sauce has been matured for more than a year, and there are no chemical additives, pigments, stabilizers, or preservatives added at all. You can eat Taiwanese rice on the dining table with organic soy sauce brewed from local grains. Enjoy the delicious taste and make Taiwan better. ◉**Organic Thin Salted White Shade Oil**: Organic black beans have been matured for more than a year and then boiled for 4 hours. The aroma of black beans becomes more and more fragrant with cooking. There are no chemical additives, pigments, stabilizers, or preservatives. A little sediment is a natural phenomenon, so please feel free to eat it.__keep__after opening__. ◉**Organic pot bottom yin oil paste**: When the yin oil brewing is completed and put into the pot for cooking, glutinous rice milk is used to thicken the gravy, blending the rice aroma and bean aroma. There are no chemical additives. A little sediment is a natural phenomenon. Please check before use. shake. Natural glutinous rice will gradually blend with the soy sauce in the bottle, and the color will become slightly lighter over time. This is a natural phenomenon, so please rest assured.__keep__after opening__. **The disappearing pure natural soy sauce factory** Currently, there are less than ten factories producing purely natural soy sauce in Taiwan, and less than five factories producing organic soy sauce. Chemical soy sauce that is cheap and can be made quickly in just 3 days dominates most markets. Many people no longer know what truly naturally brewed soy sauce tastes like. The naturally brewed soy sauce from Taomiquan smells more sweet and slightly salty than the beans, but the aroma of the beans will stay in your mouth gently. Using local organic non-GMO soybeans and black beans to brew 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 rice grains, three boils, matured for 365 days** The brewing technology inherited for 30 years, boiling one koji, two rice grains and three times, cultivating the koji bacteria by itself, and then manufacturing the koji and putting it into quantitative production. https://www.newsmarket.com.tw/shop/files/2014/06/%E9%86%AC%E6%B2%B9%E7%99%BC%E9%85%B5.jpg / Let the soy sauce ferment in a vat https://www.newsmarket.com.tw/shop/files/2017/07/IMG_5647-1360.jpg ／Cultivation of koji bacteria by oneself Organic black beans are steamed and added with koji bacteria. After 7 days of fermentation, they become koji. The original taste of raw beans changes to more mature black beans. You can add coarse salt and put them in a vat to prepare for fermentation. The koji must be turned by hand before being put into the urn. Each step has traces of the handwork of the soy sauce maker. The beans that form into koji pieces are dispersed by rolling back and forth, and the spores are washed away with clean water. The washed koji is mixed with coarse salt, and placed in a large pottery urn. A thick layer of coarse salt is spread on top to block the outside air. The black beans are left to ferment in the urn, and the flavor of raw beans is transformed into that of tempeh. It takes 365 days of exposure to sunlight to mature. https://www.newsmarket.com.tw/shop/files/2014/06/%E5%9C%96%E7%89%871.jpg ／The sweet taste matured in the sun for 365 days As soon as the large pottery vat is opened, the sweet aroma of black beans comes out. Take out the beans, dilute them with water, and boil them continuously for 4 hours. Boiling soy sauce is also a major skill. In addition to enduring the steaming heat, you also need to control the heat so that the soy sauce becomes darker in color and more fragrant as it cooks. Finally, add sugar to taste and bottle and sterilize it. **Natural brewing expert─family inheritance of good food** [Gamba Biotechnology] is a time-honored factory brewing organic soy sauce in Nantou. It produces soy sauce, fermented bean curd and other brewed products in a traditional way. The brewing business has been passed down for more than 30 years. Grandfather Wang Ying has been in the brewing family since the Japanese occupation. Due to the Japanese establishment of a liquor monopoly, the brewery was purchased at a low price and no longer allowed to produce brewing. After the winery was acquired by the Japanese, his father Wang Liansong switched to making soy sauce. The complexity of wine is higher than that of soy sauce, so for his father who has been familiar with the steps of making wine since childhood, it is very easy to control the koji bacteria in soy sauce. Now the whole family is involved in doing friendly food business together. https://www.newsmarket.com.tw/shop/files/2017/07/IMG_5720-1360.jpg / The sauce vat passed down from the family blends in with the surrounding natural environment. It has been passed down to the third generation Wang Ruiying. Having been exposed to brewing and pickling techniques since childhood, he decided to take the family brewing business in a healthier direction and invested in the research and development and production of organic food. Soy sauce, melon, bean curd, rags... Each of these brewed foods has its own skills, but they all belong to the same brewing system. In order to better control the quality of the product, Gamble insists on making the steps in his own factory and tries not to go through other hands. Home-made koji and sauce cooking are all done in a clean factory. https://www.newsmarket.com.tw/shop/files/2017/07/IMG_5711-1360.jpg ／In the Gamble factory, the home-made koji and sauce cooking are all carried out in a clean factory.