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Alali Food’s soy sauce is made of meju (dried fermented soybeans), salt, and water. Carefully selected domestic soybeans are boiled in a special pressure cooker designed to minimize nutrient loss. The data gathered through several research experiments ensures the most appropriate temperature and humidity for producing meju, a brick of dried fermented soybeans. Soy sauce is made during doenjang (soybean paste) production. In other words, the aged meju bricks are mashed to become doenjang and the filtrate ganjang. The taste of a small amount of extracted filtrate is further enhanced through a prolonged aging process that produces higher sugar content. This also ensures the tasty aroma of the savory flavor.