1 Good microorganisms, good fermentation
We make our soy sauce with home-grown enzymes and microorganisms, which help us produce consistently good soy sauce year round.
2 Total nitrogen management of all products
Total nitrogen (TN) refers to an index indicative of the condition or degree of fermentation and decomposition of bean protein. The higher the TN, the better the natural taste.
3 Dedication to research and development
Our broad array of soy sauce offerings, from low-sodium, to organic, to gluten free, satisfy our customers' needs.
4 Stringent quality control
Sempio runs a number of in-house research centers, dedicated to fermentation studies, including Sempio Fermentation Research Center and Food Safety Research Center. Backed by its commitment to R&D, Sempio became the first Asian company to be named “Manufacturer of the Year” by Safe Quality Food Institute in 2014.
5 Unrivalled fermentation technology
A good soy sauce, made through a long fermentation process, is created by excellent fermentation technology.
Well-fermented soy sauce has the following features:
- ① A good blend of the Five Tastes (sour, bitter, pungent, sweet, and salty), to increase the flavors in food.
- ② It has a rich fragrance. 300 fragrant elements, generated during fermentation, enrich the aromas of food.
- ③ It has a limpid and deep color. The sauce does not have an opaque color, nor does it contain sediments. The limpid sauce can enhance the appeal of food by boosting the food's color.