Vat Bottom Soy Sauce
Taiwanese soy sauces are brewed in terracotta barrels, relying on consistent sunlight to create the perfect environment for fermentation. The sauces are left undisturbed as they ferment, and naturally separate into layers. The soy sauce at the very bottom of the earthenware containers is cherished as the best part of the brew. Only a small amount of this barrel-bottom soy sauce can be extracted from each ferment, due to the tapered shape of the earthenware barrels. This soy sauce is the most flavorful and lightest in viscosity and color.
Yu Ding Xing makes their soy sauce with black beans and salt. After 180 days of fermenting in earthenware barrels (which impart a flavor of their own), the bottom layer is extracted. This type of soy sauce is lightest in color (it won’t color your food as heavily), but is also the most concentrated in salinity, fragrance and flavor.
Made in XiLuo, Taiwan
Tasting Notes and Usage
Salty, fragrant, full
Use it as a general purpose soy sauce, but measure out less than usual, as the salinity is higher than most commercial soy sauces.
Ingredients and Instructions
Water, non-GMO black soybeans, sea salt, sugar.
Shelf stable for 2 years from printed manufacturing date. Keep refrigerated after opening.