This product is a kind of soy sauce made of fermented Rhynchosia Nulubilis and 9 times burned Insan Jukyeom instead of fermented soybean and sun dried salt. Rhynchosia Nulubilis has a distinctive Korean name of Seomoktae meaning 'mouse eyes bean' . Jukyeom Ganjang is uniquely Korean traditional condiment. Jukyeom Ganjang is fermented under traditional natural conditions, such as in giant crocks and under the sun (see below image). Korean traditional crocks are used for aging and storing many kinds of jukyeom soy sauce products
