Korea's premium sojasauzen met een nitrogen content minstens 1,5%. Langzaam gebrouwen gedurende zes maanden waardoor deze sojasaus wordt veel gebruikt bij elk gerecht zoals roerbakgerechten van groenten, vlees, zeevruchten en noedels.
Ingredients: water, defatted soybeans, wheat, salt, high fructose corn syrup, liquor, yeast extract, licorice extract, sucralose.
TN (Total Nitrogen) is a number that Korean industry standards use to quantify the quality of the soy sauce and also allows consumers to distinguish Korean soy sauces that are brewed and blended 100% naturally. Mixed or acid hydrolyzed soy sauce cannot have a very high TN number. TN is basically a measure of how much protein is in the sauce, and the number ranges from 1.0 to 1.7 and above. The higher the number, the higher the quality of soy sauce, as it is usually (not always) an indication that they used more soybeans. Traditional recipe ONLY uses soybeans. Anything above 1.5 is premium.
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