This is premium soy sauce made with naturally fermented meju (fermented soybean block) and sun-dried meju made with only traditional methods and natural ingredients from 700m underground mineral water and the wind and sunlight of Jirisan Mountain. In the traditional sauce-making process, soybeans are the most important fermentation ingredient, and salt is an equally important ingredient. Premium Meju Soy Sauce revives the true meaning of soy sauce by fermenting 100% domestic soybeans with mineral-rich 9th salt water and the wind and sunlight of Jirisan.

The word "yangnyeom" (seasoning) comes from the Chinese characters "yaknyeom" (藥念). Traditional sauces such as soy sauce, gochujang (red pepper paste), and doenjang (soybean paste) are representative seasonings of our food culture, even amid changes in dietary habits.

This is premium soy sauce made with naturally fermented meju (fermented soybean block) and sun-dried meju made with only traditional methods and natural ingredients from 700m underground mineral water and the wind and sunlight of Jirisan Mountain. In the traditional sauce-making process, soybeans are the most important fermentation ingredient, and salt is an equally important ingredient. Premium Meju Soy Sauce revives the true meaning of soy sauce by fermenting 100% domestic soybeans with mineral-rich 9th salt water and the wind and sunlight of Jirisan.

The word "yangnyeom" (seasoning) comes from the Chinese characters "yaknyeom" (藥念). Traditional sauces such as soy sauce, gochujang (red pepper paste), and doenjang (soybean paste) are representative seasonings of our food culture, even amid changes in dietary habits.