[Wangshin] Soy Sauce for Soup(300ml, 10.14fl oz)

Made from 100% Korean soybeans sourced directly from local farmers, Wangshin Soy Sauce begins with traditional Korean meju (fermented soybean blocks). The meju is naturally dried for 45 days under the fresh pine-scented air of Gyeongju.

The dried meju is then fermented for an additional month in a naturally rich microbial environment. Beneficial microorganisms, including Bacillus species and fermentation cultures, break down soybean proteins to develop a deep, naturally savory flavor.

Only premium sun-dried sea salt from Sinan, Korea, aged for more than three years, is used in the fermentation process. The soy sauce is traditionally matured in breathable earthenware jars, allowing it to develop its rich taste and aroma naturally.

Wangshin products continue to ferment naturally over time and contain no artificial additives, preservatives, or flavor enhancers.