Introduction of enterprise-“Shinhochun” Soy Sauce

 

1. Origin of enterprise-century-old history, moral inheritance

Shinhochun Soy Sauce was founded by Mr. Tu-chiang Chang in Japanese Taishou Period and has been taken over by the third generation Mr. Shih-ming Chang through the past until now. This shop has been inherited for 100 years and the traditional brewing method has been kept in mind. Shinhochun adheres to the traditional hand making and moral operation rule and stays consistent throughout the way. Even in 1953, Shinhochun took part in the contest of production and construction exhibition and review in Changhua County and was awarded the first prize. In product packaging, following the style in pioneering period, Shinhochun is permeated with antique styles and is the shop with the longest history in Changhua County.

 

2. Corporate philosophy-persistence in tradition, sweet and fragrant

At present, there are lots of well-known brands about soy sauce in the market, but in most cases, black soybean and chemical raw materials are palmed off to make the soy sauce. Shinhochun Soy Sauce has gained the top position in the traditional flavor for 100 years and advocates the brewing with pure black soybeans. The Shinhochun Soy Sauce is less in the market due to its complicated making process and less production. Only some regular customers buy it by “smelling its aroma”.

In raw materials, Shinhochun Soy Sauce selects the super black soybeans to brew the soy sauce, and no preservative is added in the making process (super special grade, special grade, and special first grade). The fine and pure quality can stand the test of time and consumers.

 

3. Mr. Chang’s care -dark-red enameled pottery, Yixing, Jiangsu

The soy sauce jars made from the pottery clay of dark-red enameled pottery have the pores in itself, and it can automatically adjust fermentation temperature (heat expansion and cold contraction) according to the temperature change. Besides, the long fermentation time can especially highlight the specific aroma of the black soybean. In the past, the soy sauce jars used in Taiwan are mostly the water jars fired with red clay. It is a pity that there are few factories firing such jars now. Instead, the plastic fiber products have replaced them.

In order to seek for the suitable soy sauce jar, Mr. Chang especially goes to Yixing, Jiangsu to customize the dark-red enameled jar which has the optimal effect (see the picture). The purple clay has the best thermal insulation performance and the long holding time after the exposure to sun for a long time, which can promote the fermentation of black soybean to gain the high-quality soy sauce’s sweetness and aroma.

 

4. Media interview

 

 

Source： Shinhochun Soy Sauce website