Pat Chun Gourmet Light Soy Sauce is naturally brew……
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Pat Chun Gourmet Light Soy Sauce Pat Chun adheres to the time-honoured craft of soy sauce brewing: In spring, we cook the soybeans and mix them with wheat, laying them evenly on a winnowing basket, where a host of beneficial bacteria makes it its home. When the foment ripens, we mix it with the right amount of saline and transfer to a tank for liquid state fermentation. Throughout the hot summer, protein in soybeans is broken down into amino acids which gives it the unique umami of soy sauce. The fermentation is finished off in autumn when the mixture is again transferred to ceramic tanks on our roof, exposed to the sunlight and dry autumn air, the soy sauce matures to its final taste. The process is highly weather dependent and reliant on the craftsmanship of our sifus, it can take anywhere from 6 to 12 months. Soy sauce brewed this way is unparalleled in its flavor. Savoury with the flavors of soybeans fermented in the sun, accompanied by a hint of sweetness and fruitiness – a taste that is impossible to achieve with any other means.
Water, Soybean, Wheat Flour, Salt
Keywords / Suggested Usage:
All Purpose Seasoning, marinade, dipping sauce
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