Company Overview
SANC SOY SAUCE is a Korean soy sauce producer known for its unique underground fermentation method. Our soy sauce is matured for over 4,400 hours in a temperature- and humidity-controlled chamber.
During fermentation, classical music is played — a distinctive touch believed to enhance the aging atmosphere and flavor character.
We use 100% non-GMO soybeans and natural spring water to deliver a clean, well-balanced taste.
With patented fermentation and production technology, we became one of Korea’s first soy sauce makers to receive vegan certification. For over 50 years, we have remained dedicated to quality and innovation, earning consumer trust and national recognition.

Factory Information
Our facility, based in Busan, South Korea, complies with rigorous hygiene and quality control standards.
The factory features patented underground fermentation chambers with stable temperature and humidity. We use only non-GMO soybeans and clean spring water in a natural, tightly controlled brewing environment.
All production is managed under comprehensive QA protocols for both domestic and international markets.

Our Service
We produce and export traditionally brewed Korean soy sauces made with clean, natural ingredients.
Our products are trusted by retailers, food manufacturers, and hospitality professionals for their quality, flavor authenticity, and ingredient integrity.

Our Policy
Our commitment centers on natural fermentation, clean-label ingredients, and ethical food production.
We do not use artificial additives or chemical preservatives.
Sustainability, safety, and innovation are the core principles behind our research and manufacturing.
We aim to deliver safe, transparent, and environmentally responsible soy sauces for today’s health-conscious and quality-driven consumers.