No batch is the same–just like our days, months, and years.

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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 four 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 pots are soaked in onggi (large clay pots) with sea salt and water, which then gets stored outdoors and aged for 4 years.

A.G.E.D. brings quiet depth of Korean fermentation into everyday cooking. Crafted with real ingredients and time, our food add depth and balance, inviting a slower, more intentional way to eat and live.

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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