We combine traditional fermentation techniques with advanced international technology to deliver authentic flavour.
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 base for fermentation.
The wheat, when used in our products, are meticulously roasted and crushed ready to be mixed with the cooked Soybean. This allows for better texture and enhancement of flavour.
Roasting wheat
Culturing with KOJI
The soybeans and wheat are combined with koji, allowing time to naturally culture under precise humidity and temperature controls.
The fermentation will continue in the tanks after brine and Koji are mixed. This will create a mash called moromi. Overtime, the moromi matures to develop the sauce’s fragrance, texture, color and flavor. This process takes about 6 to 12 months.
Fermentation
Pressing and filtration
After months of waiting, the matured mash is gently pressed and filtered to collect the raw soy sauce.
The raw soy sauce is cooked at high temperatures. This allows for pasteurization of the sauce. Together with laboratory testing, we make sure that it is safe and delectable for consumption.
Cooking soy sauce
Packaging
Our soy sauce is packed serving a wide array of customers from industrial, food service and household needs. Ready to be shipped!