Dimension | Chinese Soy Sauce | Japanese Soy Sauce | Qianhe Soy Sauce |
Core Fermentation | Low-salt solid-state &High-salt dilute-state | High-salt dilute-state (3-24 months) | ✅ High-salt dilute-state + Smart Control: • 180-380 days full cycle • Patented disc koji system (+30% enzyme activity) |
Raw Materials | • Defatted soybeans • Wheat bran • Water salt | • Whole soybeans + roasted wheat | ✅ Premium Non-GMO: • NE China soybeans + wheat • 4-ingredient purity (Water/Beans/Wheat/Salt) |
Health Metrics | • Additives common (60%) • AAN* ≥0.8g/100ml | • Hon Jozo (≥85% additive-free) • AAN ≥1.2g/100ml | ✅ Beyond Standards: • Zero additives • AAN **≥1.2g/100ml** (up to 1.5g) |
Culinary Performance | • Flat flavor profile • Caramel color dependency | • Balanced umami-sweet • Cold-dish specialty | ✅ Versatility: • 18 amino acids (rich umami) • Natural coloring for braising |
Tech Innovation | • Sun-brewing risks | • Minimal modern upgrades | ✅ Precision Fermentation: • Sealed SS tanks • Heavy metals 50% below national limits |