Traditional fermented soybean lump that is produced from Korean beans Fermented using 120-year-old soy sauce and used 5-year-old bay salt This product is born from the traditionally inherited skills and 35 years of experience Fermented using traditional manual method along with excellent craftsmanship Traditionally fermented 100% natural soy sauce that is with nochemicals, artificial colorings and preservatives Produced using the finest water from underground natural aquifer 100% Korean beans that have been manually cultivated
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