Traditional soy sauce has been fermented for several days.

In the process of traditional soy sauce production, every step should be careful and patient, from selecting organic soybeans, boiling beans, coating powder, fermenting, and then drying in the sun (7 days in summer, 0/5 days in winter). Authentic sun-dried soy sauce must be fermented for 100 to 200 days. During the fermentation of 100 days, amino acids in beans will be gradually released, and the taste of soy sauce will be produced after 200 days to 300 days. This fermentation time is to ensure that soy sauce can be fully fermented and produce unique flavor and aroma. Such long-term fermentation can make the taste of soy sauce richer and more complicated.