The highest quality black beans are, first, selected, then, soaked and steamed; koji would be added afterwards for fermentation, all the ingredients are carefully washed, finally sealed in the vat under coarse salt. The black beans are sun-baked inside the vat for 180 days. Over changing conditions in day and night, the koji’s fermentation can drive the essence and nutrients inside each black bean, thus we receive the intense and pure black bean juice.

This black bean sauce is suitable to use in place of oyster sauce; it can be used in stewing, dipping, or as vegetable sauce, noodles sauce; it can also be a thickening agent.

Produced under natural fermentation , precipitation is normal.

從黑豆品種的嚴格篩選. 浸泡蒸煮, 下麴菌製麴, 清洗拌鹽, 加上粗鹽封缸, 黑豆在陶甕日曬蔭製180天. 讓醬油麴菌在缸中因為時間與溫度的高低起伏, 慢慢將一粒粒黑豆中所蘊含的營養與精華激發出來, 成為日後一滴滴濃醇的黑豆原汁。

可替代蠔油，適合用於炆煮、各式燙蔬菜沾醬、拌麵及勾芡等。 本產品為天然手工純釀造，沉澱屬自然現象。