Soy sauce
Origin
The name Monggo Soy Sauce, a noted product of Masan, originated from the famous Monggoljong Well dug for drinking water by the Goryro-Monggol Allied Army sent to attack Japan in 1281. The water of Monggol Well is of the highest quality and is much sought-after by the brewing industry because of its abundant mineral content, especially calcium.
Monggo Soy Sauce was first made at Sanjeon Jangyu Industries (located at 119, Jasan Sub-district and established in 1905), and in 1945, the soy sauce was produced under the name Monggo Jangyu.
However, soy sauce made in individual Masan households has also become a basic seasoning here and as such represents the unique flavor of Masan.
Features
Among Masan-produced soy sauces, Monggo Soy Sauce, the more traditional in its sweet and salty-taste and dark color, stimulates the appetite.Indeed, a distinctive sweet smell fills the air whenever Monggo Soy Sauce is added.
How soy sauce is made
Mineral-rich water, such as that mentioned above, and suitable weather are the most important ingredients for achieving the best-tasting soy sauce.Masan is fortunate to have ideal weather for growing soybean malt, which is the key raw ingredient.
The weather of Masan is nearly always warm, and, for the most part, without extreme heat or cold.
After dividing and cultivating the Hwanggukgyun hydrolyzing protein with starch in a research and development room under natural conditions, the yeast that is derived from this cultivation is mixed with boiled beans and fermented for 8-9 months.
Not surprisingly, this soy sauce has an exceptionally pleasing taste and smell.
