Soya Sauce

Wine and fermented soya sauce are kissing cousins.

Both are fermented products.

Soya sauce is a fermented product that use salt as a medium for its fermentation.

Soya sauce, as the name suggests, is made by fermentation of a combination of soy beans and wheat in water and salt.

Hence, the uniqueness of fermented soya sauce is "No salt, no soya sauce".

As such, fermented soya sauce will have its inherent salty taste.

Soya sauce that is completely sweet without any salty taste is achieved either by adding a high amount of sugar to cancel out the salty taste, or, by adding artificial sweeteners or by adding flavor enhancer (msg-sweetness)
Ref: Monosodium glutamate and sweet taste https://pubmed.ncbi.nlm.nih.gov/14578125/

Our Camel Brand Soya sauce is a fermented product that undergoes a fermentation by soya sauce yeasts.

As such, it has a delicious and salty taste.

Soya sauce, like wine is a fermented product.

Fermented soya sauce and wine has a lot in common.

Just like wine, our fermented soya sauce can age in the bottle.

Similarly in wine, if you taste it freshly bottled, or after 1 month, 4 months, 6, 12months or longer, the taste will mellow.

Likewise, as the fermented soya sauce ages, its flavours, aromas, and colours evolve. And whether these changes are appealing will depend on each consumer personal taste preference.

Personally, I prefer the age of our bottled fermented soya sauce to be between 4 to 6 months old.

Some people prefer more than 1 year old of our bottled fermented soya sauce. They will buy and stock up in their house for aging.

As it ages, the salty taste in the fermented soya sauce will be stronger but the overall soya sauce flavor is more complex, richer.

Once you open up a bottle of our fermented soya sauce and start using it, you will find our soya sauce flavor and aroma has evolved from the first time that you taste it.

Our soya sauce flavors and aroma can continue to evolve in the bottle.

That is why we strongly recommend that you keep our soya sauce in the refrigerator, after opening.

To quote from the source ….. https://www.wtso.com/blog/why-your-favorite-wine-tastes-different-every-time/
"The bottled wine is a living, breathing thing that's always evolving,, is made of organic matter that's never 'frozen' in time… it's constantly getting 'riper' due to a phenomenon called micro-oxygenation and there are many practical factors that affect how your wine tastes."

And the same thing goes for our fermented soya sauce. Scientific research has reported more than 300 organic compounds are found in a fermented soya sauce. https://www.tandfonline.com/doi/pdf/10.1080/00021369.1984.10866403
https://www.tandfonline.com/doi/abs/10.1080/00021369.1980.10863951
https://www.jstage.jst.go.jp/article/bbb1961/42/11/42_11_2123/_pdf

As reported in the aging of wine, Red wines lose colour – whites wines gain it.

Our fermented light soya sauce gets darker in color with time due to natural browning action (a reaction between protein and sugar)
https://www.buffalobrewingstl.com/beverage-fermentation/d-oxygendependent-browning-of-soy-sauce.html

To quote from https://www.thelushlife.xyz/blog/why-wine-tastes-different
"My advice would be: don't fight it, rather- embrace it! The fact that every single bottle is a unique experience is actually one of the most special things about wine. The more you know and understand about it, the more comfortable you'll be exploring and even geeking out about those nuances. Wine is an adventure that’s never the same twice, and that’s part of the fun."