Taiwan Pineapple Soy Sauce is made from fresh pineapple mixed with black soybeans and salt, left to ferment together for 180 days in earthenware pots. After fermentation, the pineapple breaks down completely, lending depth rather than sweetness. The result is a soy sauce that’s lighter in color, briny, bright and slightly herbaceous. The brew takes on a hint of the golden color of the pineapple and is brothy in consistency.Tasting Notes and Usagebriny, bright, vegetal and lightNote: This soy sauce isn't pineapple flavored, but has taken on a light, briny flavor from the inclusion of the fruit in the fermentation process.Excellent for use as an all purpose soy sauce.Ingredients and InstructionsWater, black soybeans, pineapples, licorice, sea salt, sugar420mlGluten freeShelf stable for 2 years from printed manufacturing date. Keep refrigerated after opening.About Yu Ding XingBased in Xi Luo, Taiwan, Yu Ding Xing 御鼎興 is a family-owned soy sauce brewery founded in 1947. They hand make their soy sauces and soy pastes the traditional way: sun-brewed in giant earthenware vessels (many of which have been in use for decades), then cooked slowly over a wood-burning fire.While tradition is their foundation, under the leadership of third-generation operators Yi-Cheng and Yi-Che Hsieh, the brewery blends inherited know-how with experimental impulse and collaborative spirit to expand the boundaries of soy sauce production. Think soy sauce brewed with Taiwan-grown pineapples or soy paste mixed with local miso.As with coffee or wine, Yu Ding Xing's ethos and practice illuminate how technique and terroir contribute to the flavor and body of a soy sauce. Learn more about their history and production process in our mini-documentary Time, Terroir, Taiwan.
