What is the introduction of June fresh soy sauce?

The introduction of June fresh soy sauce is:

Xinhe enterprise was established in 1992. After more than 20 years of development, it has become a professional condiment manufacturer with processing plants 10, including Yantai Xinhe Enterprise Food Co., Ltd., Shandong Xinhe Food Industry Co., Ltd., Penglai Xinhe Weidamei Food Co., Ltd., Jinan Yihe Food Co., Ltd., Jinan Xinchang Food Co., Ltd., Jinan Xinhe Food Co., Ltd. and Jinan Xinshang Food Co., Ltd.

June fresh soy sauce brewing standard;

The unique flavor of June fresh series soy sauce is made by collision fermentation of high-quality soybeans and winter wheat.

In June, only non-GMO defatted soybeans selected from Northeast China were selected to remove the useless oil in soy sauce brewing, leaving high-quality protein that can bring natural, mellow and fresh soy sauce. The high-quality winter wheat produced in Shandong, after being roasted like coffee, exudes a stronger natural fragrance.

The collision of the two raw materials stimulated mellow fragrance. After six months of closed brewing, the raw materials were fully decomposed to produce more than 20 kinds of free amino acids formed by natural brewing. Include 8 kinds of essential amino acids, free isoflavones, lipids and other flavor and bioactive substances, so that the nutritional color of soy sauce reaches the best.

The closed brewing environment with constant temperature in June fresh can also avoid the influence of unstable external climate on the quality, and strictly inhibit the growth of harmful microorganisms to ensure that every drop of soy sauce is pure and safe.