| Cask-brewed soy sauce |
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| Ji Cheng sauce industry has a long history |
| The Japanese brewing technique of long-period low –temperature high-salt and diluted state fermentation was introduced to produce healthy, clean and delicate organic soy sauce with pure color, thick aroma and mellow taste from main raw materials of high-quality defatted soy and wheat planted in bases of organic food through 8 to 12 months fermentation in giant casks and ultra-filtration and instantaneous high-efficiency sterilization by special equipment. |
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| Process Flow of Brewing Jicheng Soy Sauce in Casks |
| Selecting high-quality raw materials |
| Elaborate treatment and aerated Koji-making of high-quality defatted organic soy and wheat |
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| Cask fermentation |
| Normal-temperature high-salt and diluted state fermentation in special giant casks for 6-12 months |
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| High-pressure press |
| Obtaining liquid from the paste through high-pressure press |
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| High-temperature sterilization |
| Obtaining refined pure soy sauce through high-temperature sterilization and filtration |
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| High-quality end product |
| Obtaining high-quality soy sauce for baking eel and edible soy sauce |
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| Modern technological process |
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