Soy Sauce World-Soy Sauce type
1. Classification according to brewing methods
There are many types of soy sauce. In the supermarket, the common soy sauce is mostly the non-pure brewing soy sauce. What’s the difference between pure brewing soy sauce and non-pure brewing soy sauce?
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2. Classification according to the composition of raw material and feature
Soy sauce can be broadly classified into the following 6 types according to the composition of brewing raw materials and features：
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3. Distinction according to total nitrogen
Soy sauce is graded to be the Grade 1, Grade 2 and Grade 3 by CNS according to the quality. This grade classification is mainly distinguished according to the total nitrogen (TN) in soy sauce, i.e. the more the amount is, the higher the grade is. As for the TN standard of the various types of soy sauce, refer to the table below: (please apply the parameters below in the natural brewing soy sauce. (The soy sauce with man-made additive cannot be called good soy sauce.)
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4. Distinction according to the amount of amino acid nitrogen
The umami of soy sauce depends on the amount of amino acid nitrogen. Generally speaking, the higher the amount of amino acid nitrogen is, the higher the grade of soy sauce is, thus the quality is better. However, as some illegal suppliers add lots of umami in the soy sauce, the amino acid is higher, but such soy sauce cannot be called good soy sauce.
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Source：Mr. Soy Sauce website、Kikkoman Soy Sauce website、Hudong website
