Is 280 days or 380 days better for soy sauce

1. Brewing soy sauce takes a certain amount of time, and 280 days of brewing time allows the soy sauce to fully ferment and age, resulting in a richer, mellower flavor and nutrients. The long brewing time also results in a higher amino acid content in the soy sauce and a more flavorful taste.

2. 80 days of soy sauce brewing time allows soy sauce to have a longer shelf life. During the long brewing process, the water and alcohol in the soy sauce will gradually evaporate, thus reducing the water content and alcohol content of the soy sauce and extending its shelf life. In addition, the long brewing time also reduces the number of microorganisms in the soy sauce, thus reducing the risk of spoilage.