[Mid-Autumn Festival Gift Box] Native Organic Brewed Soy Sauce Gift Box

Gift Box Contents: ✔ 1 bottle (410ml) Organic Low-Sodium White Soy Sauce (Low-sodium refers to soy sauce with a saltiness below 12 degrees, with no added potassium) ✔ 1 bottle (410ml) Organic Soy Paste ✔ Gift Box Packaging: Black cotton rope tote box with exquisite color printing (Gift box dimensions: 12.5cm * 6.6cm * 29cm) **Delicious umami flavor brewed from organic Taiwanese black and soybeans. The new gift box is even more simple and elegant.** Soybeans are an important staple crop. Besides providing nutrition and health for people, growing soybeans offers numerous benefits to the land, such as nitrogen fixation, soil enrichment, and revitalizing farmland. In an era of drastic climate change, besides paddy fields, we also need dryland crops like soybeans and wheat for regulation. https://www.newsmarket.com.tw/shop/files/2020/09/%E8%94%AD%E6%B2%B9%E7%A6%AE%E7%9B%92.jpg Under contract farming, organic soybeans (yellow and black) and organic wheat are cultivated. A long-established brewery, Ganbao Taomi Spring, is commissioned to produce organic, low-sodium native soy sauce and soy paste. Through brewing, this initiative promotes the revival of local grains. The organic soy sauce is aged for over a year and contains absolutely no chemical additives, coloring, stabilizers, or preservatives. Enjoying Taiwanese rice with organically brewed soy sauce made from native grains on your table means savoring deliciousness while contributing to a better Taiwan. ◉ **Organic Low-Sodium White Soy Sauce**: Organic black soybeans are aged for over a year and then simmered for 4 hours. The aroma of black soybeans intensifies and matures with prolonged cooking. Free from chemical additives, coloring, stabilizers, and preservatives. Minor sediment is a natural occurrence; please consume with confidence. __Refrigerate after opening__. ◉ **Organic Pot-Bottom Soy Paste**: During the brewing process, glutinous rice paste is used as a thickener when simmering the soy sauce, blending the fragrance of rice and beans. It contains no chemical additives. Minor sediment is a natural occurrence; please shake before use. Natural glutinous rice will gradually integrate with the soy sauce in the bottle, causing the color to slightly lighten over time, which is a natural phenomenon; please be assured. __Refrigerate after opening__. **A Purely Natural Brewed Soy Sauce Factory on the Brink of Disappearance** Currently, there are fewer than ten factories in Taiwan that produce purely natural brewed soy sauce, and fewer than five that produce organic soy sauce. Inexpensive, fast chemical soy sauces completed in just 3 days dominate most of the market, leaving many unaware of the taste of truly naturally brewed soy sauce. Ganbao Taomi Spring's naturally brewed soy sauce has a noticeable sweet aroma when smelled, with a milder salty bean flavor, but the bean aroma gently lingers in the mouth. Using locally sourced organic, non-GMO yellow and black soybeans to brew soy sauce not only reduces the need for long-distance transportation of raw materials but also increases the utilization rate of local grains. **One Starter, Two Fermentation Bases, Three Simmerings - Aged for 365 Days** Inheriting 30 years of brewing technology: one starter, two fermentation bases, three simmerings. We cultivate our own koji mold and produce seed koji for mass production. 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 earthenware jars https://www.newsmarket.com.tw/shop/files/2017/07/IMG_5647-1360.jpg /Cultivating our own koji mold Organic black soybeans are steamed, inoculated with koji mold, and fermented for 7 days to become bean koji. The original raw bean flavor transforms into a more mature black bean aroma. Coarse salt is added, and the mixture is placed in earthenware jars for fermentation. Before filling the jars, the beans must be hand-turned. Every step bears the mark of the soy sauce maker's hands. The clumped beans are dispersed through repeated rolling and then washed with clean water to remove spores. The washed bean koji is mixed with coarse salt and placed into large earthenware jars. A thick layer of coarse salt is spread on top to block external air. The black beans are left to ferment in the jars, transforming from a raw bean flavor to a fermented bean flavor, and are then sun-dried for 365 days to mature. https://www.newsmarket.com.tw/shop/files/2014/06/%E5%9C%96%E7%89%871.jpg /Sweet aroma achieved through 365 days of sun-drying Upon opening the large earthenware jar, the sweet aroma of black beans fills the air. The beans are removed, diluted with water, and continuously simmered for 4 hours. Brewing soy sauce is also a great art. Beyond enduring the intense heat, one must also control the flame to deepen the color and enhance the fragrance of the soy sauce as it cooks. Finally, sugar is added for seasoning, and the bottles are sterilized to complete the process. **Natural Brewing Experts - Family-Inherited Good Food** [Ganbao Biotechnology] is a long-established factory in Nantou that brews organic soy sauce, producing soy sauce, fermented bean curd, and other fermented products using traditional methods. The brewing business has been passed down for over 30 years. Grandfather Wang Ying's family has been in the brewing business since the Japanese colonial era. Due to the Japanese government's monopoly on alcohol production, the distillery was acquired at a low price, and they could no longer produce alcohol. After the distillery was acquired by the Japanese, father Wang Liansong switched to making soy sauce. The complexity of alcohol production is higher than that of soy sauce, so for his father, who grew up immersed in the steps of winemaking, controlling the koji mold for soy sauce was easily mastered. Now, the entire family is involved, working together in the friendly food business. https://www.newsmarket.com.tw/shop/files/2017/07/IMG_5720-1360.jpg /Generations-old soy sauce vats, coexisting harmoniously with the surrounding natural environment The business is now managed by the third generation, Wang Ruiying. Having grown up immersed in fermentation and pickling techniques, he decided to steer the family's brewing business in a healthier direction, leading to the development and production of organic food products. Soy sauce, pickled cucumbers, fermented bean curd, preserved fruits... each of these fermented foods requires specific skills but belongs to the same fermentation system. To better control product quality, Ganbao insists on performing as many steps as possible within their own factory. They cultivate their own koji and cook the sauce in a clean factory environment. https://www.newsmarket.com.tw/shop/files/2017/07/IMG_5711-1360.jpg /Inside the Ganbao factory, where koji is cultivated and sauce is cooked in-house.