Soy sauce is a traditional Chinese seasoning, mainly composed of soybean, wheat,salt, is produced after fermentation.Buy brewing soy sauce, you should see tagging whether the soy sauce is brewed using traditional process of high salt diluted state, or with low salt solid state fermentation speeding brew soy sauce.
Brewing soy sauce can be distinguished by looking at their level of amino acid nitrogen content, per 100ml soy sauce contained nitrogen amino acid content is higher, the better the quality.
Based on soy sauce quality standards, the products are divided into four grades. Respectively is super, primary, secondary and tertiary. Super quality is best. In general, the higher the content of amino acid nitrogen tastes better, and belongs to higher level. Super soy sauce amino acid nitrogen≥0.8 g/ml, primary soy sauce amino acid nitrogen≥0.7 g / 100 ml, secondary soy sauce amino acid nitrogen≥0.55 g / 100 ml, tertiary soy sauce amino acid nitrogen≥0.4 g / 100 ml.
Our soy sauce is brewed using traditional process of high salt diluted state,soy sauce amino acid nitrogen≥0.8 g/ml.