Discover the deep, savory flavor of our traditionally brewed soy sauce, the cornerstone of Asian cuisine.
We are a leading global exporter of high-quality light, dark, and sweet soy sauces, made from the finest non-GMO soybeans.
A thin, reddish-brown sauce with a distinct salty and savory flavor. Perfect for seasoning, dipping, and stir-frying.
Inquire NowAged longer and often with molasses, this sauce is darker, thicker, and less salty, adding a rich color and flavor to dishes.
Inquire NowA thick, syrupy soy sauce sweetened with palm sugar. An essential ingredient for Indonesian cuisine, perfect for glazing and marinades.
Inquire NowFrom the soybean farm to the final brewed sauce.
Our process combines traditional methods with modern quality control to create an authentic, flavorful sauce.
We start with the finest non-GMO soybeans and roasted wheat, the essential foundation for a premium soy sauce.
The soybeans and wheat are mixed with a special mold culture (Aspergillus oryzae) and allowed to ferment, developing the initial umami flavor.
The mixture is then combined with a salt brine and aged for several months, allowing the flavors to deepen and mature into a complex, savory sauce.
Naturally fermented for a deep, complex, and authentic umami flavor, not chemically produced.
We use only high-quality, non-genetically modified soybeans as our base ingredient.
Our modern production facilities ensure consistent taste, color, and quality in every batch.
We offer flexible packaging and reliable logistics for food service and retail clients worldwide.
“The Kecap Manis is perfectly balanced and has an authentic, rich flavor. It's the only one we use for our satay marinade.”
Aisha Wulandari
Restaurant Owner, Netherlands
“A reliable supplier for our bulk soy sauce needs. The quality is always consistent, which is vital for our food production lines.”
Lee Chen
Food Manufacturer, China
“Their light soy sauce has a clean, savory taste that is perfect for our sushi and dipping sauces. Excellent quality.”
Yuki Kobayashi
Food Distributor, Japan
Find quick answers to common questions about our soybean sauce.
Light soy sauce is thinner and saltier, used primarily for seasoning and adding umami flavor without significantly changing the color of the dish. Dark soy sauce is aged longer, often with molasses, making it thicker, darker, and less salty but with a richer flavor. It's mainly used for adding color and a deeper flavor to stews and braised dishes.
Kecap Manis is a thick, sweet soy sauce from Indonesia. It is made by reducing soy sauce with a generous amount of palm sugar, along with other spices. Its syrupy consistency and sweet-savory flavor make it an essential ingredient in many Indonesian dishes like Nasi Goreng and Satay.
Our traditional soy sauce is brewed with roasted wheat and is therefore not gluten-free. We can, however, source and supply Tamari, which is a Japanese form of soy sauce made with little to no wheat, making it a suitable gluten-free alternative. Please inquire for availability.
We offer a wide range of packaging options to suit your needs, including glass bottles for retail, gallon jugs for food service, and large totes or drums for industrial clients.
You can place an order by contacting us directly via our website, email, or through our WhatsApp business account. Our team will provide a detailed quote based on your requirements.
Contact us today for a quote on our premium, traditionally brewed soybean sauces.
Request a Quote on WhatsAppFor all inquiries, please reach out to us directly.
Tawangrejo, Kec. Takeran,
Kabupaten Magetan, Jawa Timur 63383