新和春醬油漬物工廠

The aroma in the soy sauce factory is overflowing, the transparent manufacturing process makes consumers more at ease, the boss is also super friendly, and there are professional guided stories to listen to, and the benefits are full ?

New and spring leaves old things, and counts the life of the past, while the dry-styled soy sauce is a very authentic taste memory in Taiwan.

After watching the introduction of the TV program, I visited the Xinhechun Soy Sauce Factory on the way to Taichung. The centuries-old traditional craftsmanship has created a very traditional old taste, but I really used to eat the soy sauce flavor that was not naturally made. I was really not used to the taste of the new spring and spring. But my mom loves Xinhe very much. The unique taste of the spring tradition and the addiction have always been praised by her oldest soy sauce.

Changhua Shetou 100-year-old soy sauce factory is the only dry pure-breeding old store in Taiwan. It has been brewed in ancient times and has followed ancient methods. The scale is only about 300 centimeters because it is hand-made and its finished product is glycol. Palatable, a large urn can only take out about three bottles of original soy sauce. The quantity is rare and often still in the brewing process, so I will let the old man to order and sell it. I have emptied several times. Pure black bean brewed soy sauce has natural soy flavor. Compared with the large-scale production of soy sauce on the market, the taste is really different. This mass-produced small factory has a high price and a small amount of products, which can inherit its own way of survival for a century. The inside is full of achievements and retired from the ancient wooden soy sauce container, which is reminiscent of ancient times, and the fourth-generation young owner Hara learned that he had given up his technological background in order to inherit his ancestors and return to his hometown to inherit the career of soy sauce. Timeless ancient taste! .......

The lady boss is very kind and polite Big push of fermented bean curd...I get hungry just thinking about it! ❤️

If you go to a group to have an explanation, you can probably understand the process of making soy sauce. The environment is not as neat as a modern factory. You can see the sauce tank of the soy sauce. I am willing to say that the monosodium glutamate added in the current soy sauce is yeast extract, sugar, licorice, sweetener, etc. The seasoned soy sauce is more popular than the pure salt black bean soy sauce. It's a pity that the price of the on-site purchase is exactly the same as the one bought on the Internet. There is no introduction of pickles or the fermented bean curd that other reviews said.

Beginning in the Taisho period, brewing in accordance with ancient methods, it is the only 100-year-old store in Taiwan that has left dry pure brews.