[Provided by Sempio]
[Provided by Sempio]

Sempio has launched "Yangjo Ganjang 801," its first new brewed soy sauce in 32 years.

The product is the result of the company's research into low-molecular peptides, achieving a balance between umami-producing amino acids and low-molecular peptides. Sempio fermented it using a patented microorganism derived from traditional meju, a fermented soybean block.

The sauce uses only four ingredients — soybeans, wheat, peas and sea salt — combining the savory depth of soybeans with the sweetness and aroma of wheat and the clean, mild flavor of peas. Fermentation and aging are carried out at low temperatures. The sauce suits a wide range of dishes, including sashimi, sushi, braised foods and bulgogi.

"Yangjo Ganjang 801 embodies Sempio's long-held dedication to studying fermented sauces in pursuit of a better soy sauce," a company official said. "We hope it becomes the go-to choice for bringing out the best in quality ingredients and elevating the overall quality of cooking, with its rich umami and deep, lingering flavor."


andy@heraldcorp.com