16/02/2027
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Authentic Korean Fermented Condiment · Sempio Naturally Brewed Soy Sauce
Ganjang (Korean soy sauce) is a traditional fermented condiment crafted from soybeans, wheat, salt, and water — slowly brewed over time. Sempio Naturally Fermented Soy Sauce undergoes a 5-stage brewing process involving both yeast and lactic acid fermentation, aged for approximately 6 months (180 days). Beyond its saltiness lies a deep, natural umami that makes it an essential base seasoning in Korean home cooking.
※ Recommended serving size is approximately 15ml (about 1 tablespoon). This product is intended for use in small amounts as a seasoning. Source: Sempio official product information (en.sempio.com).
Allergens present in this product among the 14 mandatory EU allergens (Regulation 1169/2011):
Like a wine tasting note — five flavor dimensions of naturally fermented Ganjang
In Korea, Ganjang (soy sauce) is far more than a simple condiment — it is a fermented staple that defines a household's kitchen. Following the traditional brewing method, soybeans and wheat are steamed and cultured to form Meju (fermented soybean blocks), then submerged in brine and left to ferment and mature over time. Sempio Naturally Fermented Soy Sauce honours these traditional brewing principles while incorporating a 5-stage process — including both yeast and lactic acid fermentation — aged slowly for approximately 180 days (6 months).
During this extended fermentation, the proteins in the soybeans are gradually broken down, naturally developing deep umami compounds. The essence of naturally fermented Ganjang lies not in artificial flavourings or chemical hydrolysis, but in the complex depth of flavour that only time can create.
Just as European cheese transforms milk, wine transforms grapes, and sauerkraut transforms cabbage through time — Korean Ganjang transforms soybeans and wheat through the same patient process. Like the vintage of a fine wine, "Aged 180 Days" is not merely a label; it is the flavour itself.
Classic authentic Korean dishes enjoyed with naturally fermented Ganjang in Korean homes — follow the recipes as they are, or use them as a base for your own seasoning blends.
The foundation of the Korean table — naturally fermented Ganjang, bringing its deep, time-crafted umami straight to kitchens across Europe.
Sempio Naturally Fermented Soy Sauce is brewed from defatted soybeans, wheat, and salt using traditional Korean methods, naturally fermented and aged over 180 days (approximately 6 months). Much like aged European cheese or fine wine develops complex flavour through time, this Ganjang acquires deep umami and rich aroma through its extended fermentation process. Unlike soy sauces produced quickly through chemical hydrolysis in industrial settings, this traditionally brewed product adds a far more complex and layered depth of flavour to your cooking.
Yes, Sempio Naturally Fermented Soy Sauce is suitable for both Vegan and Vegetarian diets. No animal-derived ingredients are used. The ingredients are: water, defatted soybeans, wheat, salt, high fructose corn syrup, and sodium benzoate (preservative). It can be freely used in a wide range of vegan and vegetarian dishes, including vegetable stir-fries, tofu dishes, and plant-based marinades.
Yes, there is important allergen information you should be aware of. This product contains two of the 14 mandatory EU allergens: Gluten (from wheat) and Soybeans. Individuals with a wheat (gluten) allergy or soybean allergy should not consume this product. It is also not suitable for those with gluten intolerance (Coeliac disease). Please check the ingredient list carefully before purchase.
Yes, soy sauce is inherently high in salt by nature. This product contains approximately 15.7g of salt per 100ml, which is typical of all traditional soy sauces. If you are adding additional salt or other salty condiments to your cooking, please be mindful of your total sodium intake. Generally, 1–2 tablespoons (15–30ml) per serving is sufficient to deliver full umami flavour. If you are following a low-sodium diet, we recommend adjusting the amount used or consulting your doctor or dietitian.
Before opening, store in a cool, dry place away from direct sunlight. After opening, seal the cap tightly and refrigerate. When refrigerated, the product maintains its quality for several months. While the high salt content provides a natural preservative effect, refrigeration after opening is the most effective way to preserve its flavour. This product comes in a compact 150ml size, making it an ideal introduction for those trying Korean soy sauce for the first time.
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