Three bottles of Pingtung University of Science and Technology's non-GMO low-sodium soy sauce (selected low-sodium soy sauce)

Product Features

Using certified non-GMO soybeans and black soybeans produced in Taiwan.

Using traditional Japanese dark soy sauce brewing methods

After 6 months of fermentation, the soy sauce becomes sweet and fragrant.

No potassium salts or caramel coloring added.

Preservative-free. Refrigerate after opening.

Certified by ISO 22000 and HACCP

Product Introduction

[Pingtung University of Science and Technology] Low-sodium soy sauce: lightly salted, non-GMO, purely brewed with a rich, mellow flavor! Brewed using traditional Japanese dark soy sauce methods, it's non-GMO! The special feature of this low-sodium soy sauce developed by Pingtung University of Science and Technology is that it contains absolutely no added potassium ions—no added salt substitutes (sodium citrate, sodium malate, ammonium chloride, potassium chloride). Many low-sodium soy sauces on the market, claiming to be low-sodium, usually use salt substitutes, replacing sodium with potassium. Excessive consumption can burden the kidneys. This low-sodium soy sauce achieves "low potassium and low sodium," requires no preservatives, and still delivers excellent color, aroma, and flavor, surpassing even Japanese products. Furthermore, it uses red yeast rice instead of the caramel coloring found in regular soy sauce, making it healthier. Following ISO22000 standards, a complete monitoring system is established throughout the product process, with strict monitoring at every stage from raw material intake to finished product. Personnel training is also meticulous, involving long-term, rigorous, and comprehensive professional development. With the most professional staff and the most thorough management, we provide the best products to consumers.

●A delicious flavor passed down through generations, made using traditional Japanese dark soy sauce brewing techniques!

● Made with certified, non-GMO soybeans, allowing you to eat healthier.

● Brewing method used in traditional Japanese dark soy sauce

● This soy sauce, fermented for 6 months, is mellow and aromatic.

●No potassium salts or caramel coloring added.

●Preservative-free. Please refrigerate after opening.

Product Specifications

Specifications: 560 ml (660 g) / 3 bottles

Ingredients: Sauce (water, soybeans (non-GMO), wheat, salt), water, black beans, wheat, salt, sugar

Shelf life: 15 months