Is it an authentic brand that is extremely fresh in the sun?

It's not the brand, it's the technology

Natural exposure fermentation is a method of brewing soy sauce with soybean and flour as raw materials, koji-making with wild bacteria and exposure fermentation at room temperature and high salt. The soy sauce prepared by this method is rich in sauce flavor, mellow in taste, delicious and sticky. Many famous brands of soy sauce are brewed in this way, such as: Dragon brand soy sauce in Xiangtan, sauce king in Guangdong and soy sauce in Fujian.

Delicious soy sauce meets the strict requirements of high-quality soy sauce on fermentation technology and is brewed naturally by traditional technology. It is a model of pure natural condiment, with amino acid nitrogen content ≥ 1.2g/100ML, which is extremely rich in nutrition. The national standard for super soy sauce is ≥ 0.8g/100ML. The sauce is light brown, clear in appearance, rich in black bean flavor, outstanding in umami, mellow in taste and endless in aftertaste. When used for cooking, dipping vegetables or cold dishes, only a few drops are needed to taste the unique delicacy.