Nantong Rugao Zhiyun Soy Sauce is a "time flavor" brewed using ancient methods of intangible cultural heritage. It follows the principle of "preparing summer koji in spring, drying in autumn and winter", and uses ceramic jars to hold soybeans, wheat, and salt. After 180-600 days of natural fermentation with sun exposure and night dew, it is free from added chemicals and refuses industrial acceleration.
600 day old method of drying good soy sauce
