About INDISOY — Heritage Craft, Modern Manufacturing

About INDISOY

Brewed Naturally with INDIanSOY.

INDISOY is India’s premium manufacturer of naturally fermented soy sauce and Asian cooking sauces, combining traditional fermentation techniques with advanced international technology to deliver authentic flavour, exceptional quality, and consistent performance.

Inspired by centuries-old Asian brewing traditions and produced in India using carefully selected ingredients, INDISOY offers chefs, food manufacturers, restaurants, and home cooks a naturally rich source of umami that elevates every dish.

Our Philosophy

At INDISOY, we believe great flavour cannot be rushed. Every batch is naturally fermented using premium non-GMO soybeans, roasted wheat, pure salt, and carefully selected microbial cultures. This slow brewing process develops the complex aroma, balanced taste, deep colour, and natural umami that distinguish authentic soy sauce from chemically produced alternatives.

Quality – International manufacturing standards with uncompromising consistency.
Integrity – Honest ingredients and traditional brewing methods.
Innovation – Modern food science combined with authentic Asian fermentation expertise.

01

Our Mission

To produce world-class naturally fermented Asian sauces in India that meet global quality standards while delivering authentic taste, clean-label ingredients, and exceptional value to customers worldwide.

02

Our Vision

To become the most trusted Indian brand for naturally fermented soy sauce and Asian condiments, recognised globally for authenticity, innovation, and uncompromising quality.

Manufacturing Process

From soybean to sealed bottle.

1

Cooking Soybean

It begins with sourcing NON-GMO Defatted soya beans in INDIA. Only premium soya beans, wheat, salt, and reputable waters are used as a base for fermentation.

2

Roasting Wheat

The wheat is meticulously roasted and crushed, ready to be mixed with the cooked soybean. This allows for better texture and enhancement of flavour.

3

Culturing with KOJI

The soybeans and wheat are combined with koji, allowing time to naturally culture under precise conditions.

4

Fermentation

Brine and Koji are mixed to create a mash called moromi. Over 6 to 12 months, the moromi matures to develop the sauce’s fragrance, texture, color, and flavor.

5

Pressing & Filtration

After months of waiting, the matured mash is gently pressed and filtered to collect the raw, umami-rich soy sauce.

6

Cooking Soy Sauce

The raw soy sauce is cooked at high temperatures for pasteurization. After laboratory testing, it is packed for industrial, food service, and household needs.

Our Roots

Made in the Western Ghats, India.

Our state-of-the-art fermentation facility is located in the pristine foothills of the Western Ghats in Theni District, Tamil Nadu. The region’s clean environment, quality water, and favourable climate provide ideal conditions for producing naturally fermented sauces while supporting sustainable manufacturing practices.

Every bottle of INDISOY reflects our dedication to food safety and quality. Our facility follows stringent quality control procedures throughout the brewing process—from raw material selection to packaging.

Target Audience

Crafted for Professionals.

Our sauces enhance a wide variety of cuisines including Japanese, Chinese, Korean, Thai, Continental, Fusion, and Indian recipes.

Hotels & Restaurants (HORECA)
Food, Sauce & Seasoning Manufacturers
Ready-to-Eat Food & Snack Companies
Retail Consumers

Crafted by Nature, Perfected by Time!