Amber River Soy Sauce
濁水琥珀黑豆醬油

$22.00
Expected restock date: Late July

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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.

Amber River Soy Sauce
Amber River Soy Sauce

How Taiwanese Soy Sauce is Made

Our soy sauces and pastes are handmade in XiLuo, a town in West Central Taiwan. The area is famous for its agricultural production and traditional soy sauce. We work with Yu Ding Xing, a generations-old family brewery that brews their soy sauce with non-GMO black soybeans in the traditional Taiwanese style, naturally fermenting them for up to one year in terracotta barrels under the Taiwan sun.

Our soy sauce is naturally fermented at a generations old family brewery in Yunlin, Taiwan. The barrels date back three generations.

Traditional, non-GMO soybeans are used. In our most premium soy sauces, they are single origin, hand selected at a farm nearby.

Conventional soy sauce is made of yellow soybean meal and wheat, but in our soy sauces only whole black soybeans are used, in the traditional style. Added bonus: most of our soy sauces are gluten-free.

After 6 months or more of fermentation, the rich, dark soy sauce is ladled out of the barrel, heated over a wood fire, and bottled directly. It's then shipped to us and sold to you. No dilution, no preservatives..