As one of the condiments, soy sauce is used in almost all kinds of dishes. There are also many kinds of soy sauce, such as dark soy sauce, light soy sauce, very fresh taste, etc., all of which belong to the category of soy sauce, and also include sushi soy sauce 20L, so the types of soy sauce are still extremely rich. What is the difference between sushi soy sauce 20L and ordinary soy sauce, let's take a look!

1. Ordinary soy sauce: low-salt solid-state fermentation. The concentration of the added brine is low and the amount is small, and the sauce is made into solid-state fermentation, and the production cycle is short, and it can be completed within one month. Traditional soy sauce production pays attention to spring song, summer soy sauce and autumn oil. A tank of soy sauce needs to be fermented for at least half a year before the first soy sauce can be extracted. But the current method has greatly shortened the time, various microorganisms cannot grow abundantly, and the taste is naturally greatly reduced.

2. sushi soy sauce 20L: high-salt dilute fermentation. The concentration of the added brine is high and the star is large, making the fermented soy mash in a dilute state. The soy sauce made in this way has a rich and mellow flavor and is of good quality. In today's soy sauce production in Japan, the metropolis controls the details, and the production cycle is long to ensure high-quality and stable products.