Sempio Yangjo Ganjang 501 is a soy sauce that recreates the traditional Korean brewing method (yangjo ganjang) — passed down over centuries — using modern food technology. Ripe soybeans, wheat, and clean brine are combined and left to ferment naturally for 6 months (approximately 180 days). Brewed entirely through natural fermentation rather than artificial hydrolysis, it holds the highest grade of "Super-Premium" under Korean Standard KS H 2118.
Fermentation proceeds in five stages — soybeans are first formed into meju (fermented soybean blocks), then undergo a primary low-temperature fermentation, after which lactic acid bacteria and yeast work in sequence to develop the flavor. Finally, during the 6-month aging period, proteins are slowly broken down into amino acids, completing the deep umami character. Over 200 flavor molecules are naturally generated throughout this process.
Just like cheese, wine, and sauerkraut enjoyed across Europe, Yangjo Ganjang is a living fermented product shaped by microorganisms and time. As wine has its vintage, the aging period of soy sauce determines the depth of its flavor. Unlike briefly fermented ordinary soy sauces, a 180-day aged Yangjo Ganjang is characteristically round, smooth, and clean on the finish.
