Vat Bottom Soy Sauce
原汁壺底清油

$18.50
Expected restock date: End of February

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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. 

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.


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.

Gluten free.
420ml.
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.

Vat Bottom Soy Sauce
Vat Bottom 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..