Our soy sauce is pressed from non-GMO beans, planted in the fertile soil of Kaohsiung in Southern Taiwan, a rich agricultural area known for its sunshine and temperate climate. The soy beans are sowed in September and harvested in December and for the rest of the year, the farmers rotate different vegetable crops that best benefit the soil. The beans are then frozen and the soy sauce is pressed to order. The wheat used in the fermentation process is an heritage variety, naturally low in gluten. 

Commercially produced soy sauce is often pressed from the husks of soy beans from which the oil has been extracted. Beans are also pressed several times by most soy sauce producers. Our soy sauce is pressed only once, extracting the purest essence of the soy bean. It is the soy sauce equivalent of extra virgin, single varietal, cold-pressed olive oil. 

Fermented naturally using traditional methods, without chemical catalyst or acceleration, Poon’s Premium First Extract Soy Sauce has an exceptional depth of flavour, versatile enough for both cooking and dipping.