This is premium blackbean 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. This 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 product is made with 100% domestically grown Seomoktae (types of black soybean) and 9 times roasted bamboo salt. It is made using Insanga's traditional soy sauce-making methods, which makes it even more trustworthy. The clean and flavorful soy sauce is great for seasoning soup or Korean dishes. If you add 10-15% more than regular soy sauce, you can enjoy an even richer flavor.