【Product Features】
Made from Taiwanese native black soybeans, with a semi-transparent amber color.
Unique aroma and rich taste, suitable for various dishes.
Awarded a three-star rating in the Global Pure Flavor Evaluation.
【Huizhi White Exposure Soy Sauce】 Awarded the "Global Pure Flavor Evaluation (a.a taste awards) Three-Star Rating," Huizhi White Exposure Soy Sauce is one of the top-quality white exposure soy sauces. Made from Taiwanese native black soybeans, it has a semi-transparent amber color, unique aroma, and rich taste, suitable for various cuisines.
Ingredients: Water, Taiwanese black soybeans, sugar, sea salt (vegan-friendly)
【Yongxing White Exposure Soy Sauce Brand Story】 Yongxing Soy Sauce Factory is located in Houpi, Tainan. With five generations and a hundred years of brewing experience, it carefully selects high-quality black soybeans and brews malt with dedication. Using ancient pottery jar fermentation, it takes four to six months of meticulous care before extraction. Due to the skilled malt-making technique and careful fermentation, there is no need for artificial flavorings, spices, caramel coloring, or other additives to enhance color and taste. The naturally amber color, natural aroma, and natural sweetness are preserved, showcasing the original deliciousness of the ingredients.
Yongxing Soy Sauce Factory, now in its fifth generation, adheres to traditional brewing techniques using ancient methods to brew black soybean soy sauce. All products are made from pure black soybeans without any genetically modified ingredients. They do not use hydrolyzed amino acid solutions or soy sauce made from yellow soybeans. They insist on maintaining traditional brewing methods to create a rich and delicious taste without chemical flavorings, caramel coloring, or other additives. Each drop of soy sauce carries the effort and experience of this land's heritage.
Yongxing White Exposure Soy Sauce selects suitable varieties of black beans, uses high-quality black beans that are plump and free from pesticides and aflatoxins, washes and steams them, then mixes them with malt. After fermentation, washing, and insulation, salt water or salt is added. The water jar is placed outdoors for fermentation, exposed to the sun during the day and dew at night, and observed and cared for regularly. After four to six months of fermentation until mature, the soy sauce is taken out of the jar. After boiling and seasoning with sugar, it is packed, sterilized at high temperature, and completed. The long fermentation process, exposed to the outdoors during the day, is called "white exposure soy sauce."
Yongxing White Exposure Soy Sauce is made from pure black soybeans without mixing yellow soybeans or chemical soy sauce. It is free from genetically modified ingredients and gluten allergies. The soy sauce does not contain any flavorings, maintaining its original taste and simplicity. It is suitable for steaming, soup making, cold mixing, and making traditional sauces. Stewing and braising with the soy sauce will enhance the aroma of the food. It can also be used for marinating ingredients such as eggplant, cucumber, vegetables, and radishes, bringing out a unique flavor. The salty-sweet taste of the soy sauce paste is suitable for dipping salty pastries, zongzi, or stewed dishes. The fermented soybeans taken from the jar, without pressing, retain the original sweet aroma, delicious and not greasy. Whether steamed or stir-fried, as a main dish or side dish, it is delicious and satisfying.
Specifications: 420ml/bottle 
Storage: Store at room temperature for 2 years, store in a dry place away from high temperatures or sunlight. 
※ Please store in a cool place before opening. After opening, please refrigerate.