濁水琥珀黑豆醬油

Name: Amber River Soy Sauce
Brand: Yu Ding Xing
SKU: YX020300
Price: 22.50 USD
Availability: SoldOut
Rating: 5.0 (8 reviews)

Amber River Soy Sauce

$22.50

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Traditional Taiwanese soy sauce is made only with native Taiwanese black soybeans, salt, water, and sugar. Black soybeans differ from the more widely used yellow soybean. They have a mellower, sweeter, nostalgically Taiwanese flavor. This type of soy sauce is a traditional form of Chinese soy sauce, brewed without wheat. Black bean soy sauces are gluten free.

The Amber River Soy Sauce by Yu Ding Xing is exemplary of the best Taiwanese soy sauces. The black beans are sourced locally, steamed in bamboo baskets, cultured with koji, and fermented with salt in earthenware pots. After 450 days, the soy sauce is heated over a wood fire, which halts the fermentation process.

Tasting Notes and Usage

salty, umami, mellow, with chocolate and barnyard undertones

Ingredients and Instructions

Water, single origin Taiwanese black soy beans, sea salt, sugar.

300ml
Gluten-Free
Shelf stable for 2 years from printed manufacturing date. Keep refrigerated after opening.

About Yu Ding Xing

Made in XiLuo, Taiwan at Yu Ding Xing 御鼎興.

STARTING WITH THE RIGHT BEAN

Taiwanese soy sauce begins with the black soybean. Compared to yellow soybean, its higher protein content produces deeper umami flavor when fermented. Yu Ding Xing also produces soy sauce in the Chinese and Japanese traditions using a blend of soybeans.

INTRODUCING KOJI culture

After the soybeans are pressure cooked, Yu Ding Xing inoculates them with koji culture. For Taiwanese-style soy sauce, they add toasted rice bran to assist the koji with fermentation, whereas for Chinese or Japanese-style soy sauce, they add wheat.

Fermenting Flavor in Clay Vats

Following a few days of initial fermentation, the beans are rinsed, mixed with sea salt and water, then packed into a terracotta vat to ferment under the sun for at least six months. Many vats at Yu Ding Xing are decades-old.

ROASTING OVER A WOOD FIRE

The brew is extracted from the vat, pressed, then heated over a wood fire to stop the fermentation process. Although labor-intensive, slow-cooking the soy sauce over a fire enhances its flavor.

濁水琥珀黑豆醬油