Traditional soy sauce is naturally fermented from soybeans and brine. Over time, enzymes and microorganisms break down the soybeans, releasing amino acids that create the rich umami flavor of soy sauce. Inside the fermentation jar, fermented soybeans remain on the upper layer, soy sauce forms below, while natural sediment settles at the bottom.

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Different grades or types of soy sauce require different fermentation periods and ratios of soybeans to brine. However, the fermentation method continues to follow the techniques passed down from our grandfather, with slight refinements over time. Using natural sunlight for fermentation, the temperature changes between day and night, and Hefeng’s unique water source, we brew the distinctive flavor of Hefeng soy sauce.

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传统酱油是由黄豆与盐水经过天然发酵酿造而成。随着时间推移，微生物与酶分解黄豆中的蛋白质，释放出氨基酸，形成酱油浓郁的鲜味。在发酵缸中，上层为发酵黄豆，下层逐渐形成酱油液体，而豆渣与盐结晶则沉淀在缸底。

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不同等级或种类的酱油会有不同的发酵时间，以及黄豆与盐水的比例。但发酵方式始终沿用祖辈传承下来的传统工艺，并在过程中加以细微调整。通过阳光曝晒的温度、昼夜温差，以及和丰独特的水源，酿造出属于和丰酱油的独特风味。