Qianhe Organic Light Soy Sauce
Qianhe Organic Light Soy Sauce is one of China‘s earliest organic soy sauce brands. It holds triple organic certification from China, the US, and the EU – fully traceable from seed, soil, and water to the finished bottle. No chemical fertilizers or pesticides during cultivation, verified by 667 tests. Our double fermentation process: first 180 days, then fresh soybeans and wheat are added to the raw sauce for another 180 days – a total of 360 days of full-term brewing. Premium grade with ≥1.0g/100mL amino acid nitrogen. Naturally brewed with a clean label and Grade-0 safety certification. Perfect for dipping, cold dishes, stir-fries, and braising.
- Triple organic certification (China, US, EU) – one of China‘s earliest organic soy sauce brands
- Fully traceable from seed to bottle – 667 pesticide-free tests
- Double fermentation: 180 days + 180 days – 360 days total full-term brewing
- Premium grade: ≥1.0g/100mL amino acid nitrogen
- Naturally brewed, clean label, Grade-0 safety certified
Qianhe · Our Advantage in Brewing—Raw Materials
High-quality raw materials are crucial for making premium soy sauce.
The water source comes from the Minjiang River, one of the sources of the Yangtze River in China
Non-GMO soybeans grown in the fertile black soil of Northeast China
Kilometer underground tribute and salt (without iodine) More pure, higher concentration
Produced from the plains of North China and Northeast China, wheat has plump grains.
Qianhe · Our Advantage in Brewing—Nationally Patented Bacterial Strain
Strain is one of the most important elements in the process of making soy sauce. It plays an extremely important role in fermenting raw materials and generating the unique “color,” “taste,” and “aroma” of Qianhe soy sauce
National patented bacterial strains
Ensure the safety of zero added soy sauce, no bacterial contamination, higher nucleotide and amino acid production, richer sauce and ester aroma, and guarantee delicious and healthy taste
Qianhe · Our Advantage in Brewing—Process
The advantages of choosing high‑salt liquid‑state fermentation for soy sauce brewing
- High salt dilute fermentation process, constant temperature closed fermentation, low-temperature aroma condensation.
- Rich, complex soy & ester aroma; deep, mellow umami taste with long‑lasting aftertaste：180 days, 280 days, 380 days, the longer the time, the richer the flavor and nutrients, and the better the quality and taste
- High amino‑acid nitrogen content (≥0.8g/100mL for premium grade); abundant free amino acids & peptides; natural umami, no added MSG or artificial flavors
- High salt concentration (18–22%) naturally inhibits harmful bacteria & spoilage microbes; stable fermentation, fewer preservatives, longer shelf life, consistent batch quality
Qianhe · Our Advantage in Brewing—Place of Origin
Sichuan’s unique conditions are the core advantage of natural brewing.
Land of Abundance
30 ° 1 ′ 9 ″ North Latitude Golden Brewing Belt
- Climate: Mild, humid conditions foster stable growth of key fermenting microbes (Aspergillus oryzae, yeast).
- Microbes: Abundant native microbial flora drives full fermentation, boosting rich umami taste.
- Water & Soil: Pristine water and nutrient-rich soil grow premium soybeans & wheat for top-tier raw materials.
- Craft: Natural fermentation ecosystem elevates traditional sun-dew brewing, creating deeper aroma and smoother, more complex flavor.
Qianhe · Crafting Healthy Seasoning for Global Taste
As China’s pioneer of zero-additive seasoning, Qianhe upholds strict standards since 2008
Zero is not emptiness. It is our holistic commitment to Purity, Patience and Perfection.
NO Added MSG
NO Caramel Color
NO Preservatives
NO Sweeteners
NO Flavor Enhancers
Frequently Asked Questions
Q：What is “naturally brewed” soy sauce?
Naturally brewed soy sauce is produced through slow microbial fermentation, where enzymes and microorganisms transform soybeans and wheat into complex flavors.
This contrasts with chemically produced soy sauces, which are faster but lack depth.
Q:Why does fermentation time matter?
Longer fermentation allows for:
Deeper umami complexity
Smoother, more balanced taste
Natural aroma development
Shorter processes often result in sharper, less layered flavors.
Q:How should soy sauce be stored to preserve quality?
To preserve aroma and flavour:
Store unopened bottles in a cool, dry place
Refrigerate after opening
Q: What does “clean-label” mean in soy sauce?
Clean-label refers to products made with recognisable, simple ingredients, without unnecessary artificial additives.
Q: How does Chinese soy sauce differ from Japanese styles?
Chinese soy sauce is traditionally crafted for cooking, offering depth and heat stability.
Japanese soy sauce is often lighter and commonly used for dipping.
Q:What role does origin play in soy sauce?
Origin plays a defining role in soy sauce, much like terroir in wine.
It influences the microbial ecosystem, climate conditions, and fermentation dynamics, all of which shape the final flavour.
Qianhe is located around 30° North latitude, a region widely recognised in China as a natural fermentation belt.
This area is known for:
A stable, moderate climate with balanced temperature and humidity
A rich and diverse native microbial community
A long-standing tradition of fermentation, also seen in Sichuan pickles and Chinese baijiu
These conditions create an ideal environment for slow, natural brewing.
The microorganisms present in the air and environment contribute to a more complex and nuanced fermentation process, allowing flavours to develop with greater depth and harmony.
Always ready to serve you!
Qianhe is a condiment manufacturer that can provide you with a sales agent for branded products, OEM production of your products, and can also provide raw materials.
- inquiry@qianhefood.com
- 0086-028-38260750
- +86 18228166016
- Minjiadu,Chengnan Dongpo District,Meishan city,Sichuan,620000,China.