The Art of Fermentation

Goodness of mother nature. No batch is the same—just like our days, months, and years.

Our philosophy

Traditional Korean Soy Sauce
전통 한식 간장

is a pure expression of Korean fermentation, and one of the key ingredients in Korean cooking. Our traditional soy sauce is aged for 4 years. It carries a deep, layered flavor, an initial bright saltiness that quickly melts away in cooking, settling into a beautifully balanced, harmonious finish.

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The process

Organic soybeans are steamed, cooled, and mashed before being formed into blocks called Meju. 

Meju blocks are slowly air-dried, allowing native microorganisms to naturally shape the fermentation and develop deep, complex flavor.

The meju blocks are soaked in onggi with washed sea salt and purified water, which then gets stored outdoors and taken care of for 4 years.

Jangseok (장석) are naturally formed crystals that develop in traditionally aged Korean soy sauce as moisture slowly evaporates in breathable clay jars. Rich in umami, they are a hallmark of long-term fermentation.

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