The award-winning matriarch of the family behind Artisan Fermentary creates her ganjang (soy sauce) using only fermented Korean-grown soybeans, sea salt, and water. Aged for at least three years in traditional Korean earthenware urns, this ganjang has a nose similar to Stilton cheese, with a deep umami flavor that is well balanced and not very salty. We have started using this as our go to soy sauce in seasoning dishes, as part of dipping sauces, and as a base for dressings.
Contains 180ml soy sauce