SANC Premium Low Sodium Soy Sauce – Naturally Brewed & 6-Month Aged

Looking to cut back on salt without sacrificing flavor? SANC Premium Low Sodium Soy Sauce has you covered. This all-purpose soy sauce lets you enjoy the rich umami taste you love with significantly less sodium. It’s a naturally brewed soy sauce, fermented and aged for over 6 months to develop deep flavor (yes, classical Mozart music plays during fermentation!). The result is a fun, flavor-packed twist on traditional soy sauce that’s as delicious as it is healthy. Get ready to elevate your cooking with a less sodium soy sauce that doesn’t skimp on taste.

Naturally Brewed & Aged for Deep Flavor

Quality is music to our ears – literally! SANC soy sauce is naturally brewed and aged in the traditional way for 6+ months. During this time, it’s exposed to a Mozart classical music fermentation process 24/7, infusing each batch with harmonious vibes. The gentle sound waves boost the activity of beneficial microbes, resulting in an aged soy sauce with extraordinary depth and complexity. Every drop sings with a symphony of savory notes.

We measure our soy sauce’s greatness by its Total Nitrogen (TN) index – a key indicator of protein content and umami intensity. With a TN 1.5+ rating, SANC offers a premium fermented soy sauce that’s richer and more aromatic than typical brands. You’ll see (and taste) the difference in its dark color, enticing aroma, and bold flavor. This is craft-brewed soy sauce at its finest, where old-world aging meets a touch of musical magic for unparalleled taste.

Low Sodium, High Flavor: A Healthy Salt Substitute

SANC is not just any soy sauce; it’s a low-sodium alternative crafted to keep your meals flavorful and balanced. Traditional soy sauces contain a whopping ~900–1,000 mg of sodium per tablespoon, but SANC cuts that by about 40–50%. That means you get around half the sodium (roughly 450–600 mg per tbsp) without compromising on taste. It’s a less salty soy sauce that still delivers a satisfying savory kick.

Watching your salt intake?

This sauce is a fantastic substitute for kosher salt or table salt in your recipes. Use it to season and you’ll add layers of umami flavor while using less sodium overall. Unlike a plain potassium salt substitute (like Morton’s Salt Substitute) that only mimics saltiness, SANC Low Sodium Soy Sauce brings complex flavor to the table. It’s an ideal Morton’s salt substitute for those seeking a more natural, flavorful option. Sprinkle or splash it into your dishes as a potassium salt substitute that actually tastes delicious! From marinades to soups, a little SANC can take the place of salt and instantly upgrade your dish’s taste without overshooting the sodium.

Versatile All-Purpose Seasoning Beyond Asian Cuisine

Think soy sauce is only for stir-fries and sushi? Think again! SANC Premium Low Sodium Soy Sauce is an all-purpose seasoning that you can use far beyond traditional Asian recipes. Its well-rounded umami profile makes it a secret weapon in all kinds of cuisine. Here are just a few ideas for using this sauce to level up everyday foods:

• Eggs & Avocado Toast – Drizzle a few drops on fried eggs or avocado toast for a savory kick (way more dynamic than plain salt!).
• Burger Seasoning & Marinades – Swap out some or all of the salt in your burger mix or meat marinades with SANC to add juiciness and depth. It tenderizes and boosts flavor at the same time.
• Mashed Potatoes & Roasted Veggies – Stir a dash into mashed potatoes or toss roasted vegetables with a bit of soy sauce to enhance their natural sweetness and add a satisfying savoriness.
• Pasta Sauces & Salad Dressings – Mix into tomato sauce, gravies, or vinaigrettes for extra complexity. A splash can replace a pinch of salt, giving your sauces and dressings a richer taste.

This versatile soy sauce isn’t just for Asian cuisine – it’s a universal flavor enhancer. Whether you’re grilling, roasting, or whipping up a quick snack, a spoonful can make the difference. And because it’s lower in sodium, you can feel good about splashing it on everything from morning eggs to midnight snacks. Get creative and let SANC bring umami flavor to every bite!

Easy-Pour Soy Sauce Bottle for Mess-Free Cooking

No more drips, leaks, or over-pouring! SANC comes packaged in a thoughtfully designed soy sauce bottle that makes using it a breeze. The bottle features a leak-proof, easy-pour spout so you can drizzle or measure your sauce with precision. Shake it over your stir-fry or measure into a spoon without worrying about splatters all over the counter. The convenient design ensures you get just the right amount—every drop lands in your dish (not on your table).

Our sturdy bottle isn’t just about avoiding mess; it also keeps your soy sauce fresh. The tight cap prevents oxidation, so the flavor and aroma stay at their peak from the first use to the last. Plus, the bottle fits nicely in your hand and on your shelf, making storage simple. SANC’s packaging was created with home cooks in mind, ensuring that adding a dash of savory goodness to your meal is quick, clean, and easy.

Pure, Non-GMO Ingredients (No MSG or Preservatives)

SANC Low Sodium Soy Sauce is as clean and natural as it gets. We start with non-GMO soybeans and wheat, honoring traditional recipes with modern quality standards. There are no artificial additives in our brew – that means no added MSG, no preservatives, and no coloring. Any MSG present is the small amount that naturally occurs from the fermentation of soybeans (we don’t add any extra MSG flavor enhancers). The result is a pure, wholesome sauce you can trust.

We also skip harsh preservatives. Many mass-produced sauces add chemicals to extend shelf life, but SANC relies on its brewing process (and a pinch of natural alcohol from fermentation) to keep the sauce fresh. You’ll taste the difference: just pure soy sauce flavor with a smooth, clean finish. Every ingredient serves a purpose in building flavor, not just sitting on a label. SANC is Non-GMO Project Verified, and it contains no high-fructose corn syrup or artificial sweeteners – only a touch of natural honey and oligosaccharides for balanced taste. It’s a condiment you can feel good about, made with integrity from bean to bottle.

Frequently Asked Questions (FAQs)

Q1: How does SANC Low Sodium Soy Sauce differ from regular soy sauce?

A: SANC Low Sodium Soy Sauce stands apart from regular soy sauce in a few key ways:

• Naturally Brewed & Aged: It’s fermented naturally for over 6 months, whereas many regular soy sauces are brewed for a shorter time. This long aging (enhanced with Mozart music!) creates a richer, more complex flavor.
• Lower Sodium: SANC contains about 40–50% less sodium than typical soy sauce. You get roughly half the salt content while still enjoying a full-bodied taste.
• No Artificial Additives: Unlike some regular brands, SANC has no added MSG, no preservatives, and uses non-GMO ingredients. It’s a cleaner condiment choice.
• Unique Fermentation Process: SANC uses a special Mozart Classical Music Fermentation method. Most soy sauces don’t get the luxury of musical inspiration during brewing – ours does, and it contributes to an unmatched depth of flavor!

In short, SANC offers a healthier, artisan-quality soy sauce experience without skimping on taste or tradition.

Q2: How much sodium does soy sauce contain, and how is SANC soy sauce lower in sodium?

A: Traditional soy sauce is quite high in sodium – about 900 to 1,000 mg of sodium per tablespoon on average. SANC Low Sodium Soy Sauce is formulated to be healthier in that regard. It delivers the same savory goodness with roughly 40–50% less sodium than regular soy sauce. That brings it down to around 500 mg of sodium per tablespoon (the exact amount may vary slightly batch to batch). By using a proprietary brewing technique and careful formulation, we reduce the salt while preserving flavor. In practical terms, this means you can season your food with SANC and get plenty of salty-umami satisfaction using only half the sodium content you’d get from a standard soy sauce.

Q3: Does using less sodium affect the flavor of the soy sauce?

A: Not at all – in fact, you might not even notice it’s low-sodium! SANC is crafted to maintain a full, robust flavor profile despite having less salt. The extended fermentation and aging process build layers of umami that compensate for the reduced saltiness. You’ll still taste that classic savory soy sauce punch, just without the overly salty bite. Many people find SANC’s flavor indistinguishable from (or even better than) regular soy sauce, since the brewing process brings out natural richness. So, less sodium doesn’t mean less taste – your taste buds will be happy, and so will your heart health!

Q4: Can I use SANC Low Sodium Soy Sauce as a substitute for salt?

A: Yes! SANC Low Sodium Soy Sauce is a fantastic salt substitute in cooking. Because it’s lower in sodium than regular soy sauce (and much lower in sodium than an equivalent salty liquid like brine), you can use it in place of salt or soy sauce in recipes to reduce overall sodium. Splash it into soups, stews, sauces, or any dish that needs salt – you’ll not only be adding salinity, but also a deep umami flavor that plain salt can’t provide. It works especially well as a substitute for coarse kosher salt in marinades and rubs; plus, it brings moisture and extra flavor to the mix. Unlike using just salt, seasoning with SANC adds color and savory aroma too. Keep in mind it will introduce a bit of that soy sauce flavor (which usually enhances most dishes!). In short, you can swap salt for SANC in many cases and get more taste with less sodium – a win-win for your palate and health.

Q5: Can I use SANC Low Sodium Soy Sauce for non-Asian cooking?

A: Absolutely. Despite its Asian roots, soy sauce is essentially an all-purpose seasoning liquid, and SANC’s balanced taste makes it incredibly versatile for all cuisines. You can use it to enhance Western and international dishes just as easily as Asian recipes. For example, add a dash to barbecue sauce, chili, or gravy to deepen the flavor. Marinate steaks, chicken, or tofu with SANC, garlic, and herbs for a savory twist on your usual recipe. Even classics like mac and cheese or shepherd’s pie can benefit from a small spoonful of soy sauce to amp up the umami. Because SANC is lower in sodium, it’s easier to experiment with it in different foods without over-salting. So go ahead – think outside the soy sauce’s traditional role. Whether you’re whipping up Italian, Mexican, American comfort food, or anything in between, a little SANC can add that elusive “secret ingredient” taste that makes everyone ask what your cooking secret is!

Q6: Should I refrigerate SANC soy sauce after opening?

A: It’s recommended, yes. Soy sauce is shelf-stable due to its salt content, but for the best flavor and freshness, you should refrigerate SANC Low Sodium Soy Sauce after opening. Storing it in the fridge slows down any minor changes in flavor or color that can occur over time. If left at room temperature for long periods, an opened bottle of soy sauce may gradually darken and lose some aroma or complexity (this is true for any soy sauce). By keeping it refrigerated, you ensure that every time you reach for SANC, it tastes as bold and balanced as it did when you first opened it. Plus, a cooler environment helps preserve that rich umami character we’ve worked so hard to brew into the bottle!

Q7: Does soy sauce expire or spoil over time?

A: Unopened soy sauce can last for a very long time (several years) when stored in a cool, dry place. Once opened, soy sauce will not exactly “spoil” in the way milk or meat does – it won’t grow harmful bacteria or mold because of its high salt content – but it can degrade in quality over time. You might notice changes in flavor, aroma, or color after a long period. For the best taste, an opened bottle of SANC Low Sodium Soy Sauce is good for about 2–3 years when kept refrigerated. It will likely remain safe to use beyond that, but the flavor may not be as vibrant. Always make sure the cap is tightly closed. If you see any unusual sediment or off smell (which is rare), it’s time to replace your bottle. In summary, soy sauce is quite shelf-stable; SANC will stay tasty for years, especially with proper storage, but we suspect you’ll finish this delicious sauce long before it ever deteriorates!

Q8: Is SANC Low Sodium Soy Sauce gluten-free?

A: No, it’s not gluten-free. SANC Low Sodium Soy Sauce is brewed using soybeans and wheat (just like most traditional soy sauces), so it does contain gluten from the wheat. If you have celiac disease or a gluten sensitivity, standard soy sauce – including SANC – wouldn’t be suitable. For those who need a gluten-free option, you might consider tamari, which is a type of soy sauce made without wheat. However, tamari is not low-sodium unless labeled as such. Always check labels carefully. In the case of SANC, we prioritize a classic recipe using wheat to achieve the authentic flavor and depth, so unfortunately it’s not gluten-free. We do ensure all our wheat and soy ingredients are non-GMO and high quality, but they do contain gluten proteins.

Q9: Does SANC soy sauce contain MSG?

A: SANC soy sauce does not have any MSG added to it. During natural fermentation of soybeans, a small amount of glutamic acid (the G in MSG) is produced organically – this is what gives fermented foods like soy sauce or cheese their savory, umami taste. But we do not add monosodium glutamate as a separate ingredient in our sauce. Some cheaper soy sauces add MSG to boost flavor, but with SANC it isn’t necessary – our lengthy brewing process creates plenty of natural umami on its own. So if you’re avoiding MSG, you can enjoy SANC with confidence that it’s free of any artificially added MSG. The flavor you taste is coming straight from the natural brewing and aging process, nothing else.

Q10: Does it have any preservatives or artificial additives?

A: No, SANC Low Sodium Soy Sauce is free from artificial preservatives and additives. We don’t use any chemical preservatives like sodium benzoate that you might find in other sauces. Our brewing method and the presence of salt (even at a reduced level) act as natural preservatives. We also include a bit of naturally brewed alcohol from the fermentation to help maintain freshness – this is a traditional method to keep soy sauce stable once opened. There are no artificial colors or flavorings either. The rich color of SANC is entirely a result of the ingredients aging and fermenting over months (no caramel color added!). In short, what’s in the bottle is the pure product of brewed soybeans, wheat, salt, and a few natural sweeteners for balance – nothing more. You get authentic soy sauce, just as it was meant to be, with zero junk added.

Q11: What is the calorie content of SANC Low Sodium Soy Sauce?

A: Soy sauce is a very low-calorie seasoning. SANC Low Sodium Soy Sauce contains roughly 10–15 calories per tablespoon. It’s mostly made up of water, protein from the soybeans, and a small amount of sugars from fermentation, so the calories stay low. This means you can splash on tons of flavor without significantly affecting the calorie count of your meal. For those watching their caloric intake, soy sauce is a great way to add depth to food without adding fat or high calories. Just remember it does add some sodium (albeit less in SANC’s case), so as with any condiment, use the amount that fits your dietary needs. But calorie-wise, SANC is about as guilt-free as it gets – approximately the same low calories as any traditional soy sauce, just delivering more health benefits due to less salt.

Q12: Is SANC Low Sodium Soy Sauce made with non-GMO ingredients?

A: Yes! We are proud to say that SANC uses 100% non-GMO ingredients. The soybeans (and wheat) used in our sauce are sourced to be non-genetically modified. We know that quality starts at the ingredient level, which is why we ensure our soybeans are the traditional kind, not Roundup-ready or genetically altered. By using non-GMO soybeans, we stick to the natural goodness of the crop, which we believe also contributes to better flavor. In addition, we avoid high-fructose corn syrup and use natural sweeteners, so you won’t find hidden GMO corn derivatives in our recipe either. It’s all part of our commitment to a pure, authentic soy sauce. So you can enjoy SANC knowing it’s made with real, non-GMO beans the old-fashioned way.

Q13: Is SANC Low Sodium Soy Sauce certified organic?

A: SANC Low Sodium Soy Sauce is not officially certified organic. While our ingredients are not organic-certified, we do focus on high-quality, natural components. In practice, this means non-GMO soybeans, traditional fermentation (no synthetic chemicals in the process), and no artificial additives as mentioned. Many of the benefits you seek from organic products – like no artificial pesticides or chemicals in the final food – we strive to deliver through careful sourcing and brewing methods. However, since we have not gone through formal organic certification, we don’t label the product as organic. If having a certified organic soy sauce is a must for you, there are options out there, but they may not be low-sodium. SANC prioritizes making a healthier soy sauce that still tastes amazing, and we achieve that without the organic label for now.

Q14: Is SANC Low Sodium Soy Sauce vegan-friendly?

A: SANC soy sauce is vegetarian-friendly but not strictly vegan. Here’s why: our ingredients include a small amount of honey. Honey is used as a natural sweetener in the brewing process (instead of using refined sugar or corn syrup exclusively). While honey is not an animal flesh or dairy product, it is derived from bees, so strict vegans typically avoid it. Apart from the honey, everything else in SANC Soy Sauce is plant-based (soybeans, wheat, etc.), and there are no animal-derived flavorings or additives. If you’re vegetarian or follow a less strict plant-based diet, SANC is perfectly suitable. But if you’re a strict vegan who avoids honey, unfortunately SANC Low Sodium Soy Sauce would not fit that diet. We like to be transparent so you can make the choice that’s right for you.

Q15: Is soy sauce acidic or alkaline?

A: Soy sauce, including SANC’s, is slightly acidic. It typically has a pH around 4.5–5.0. (For comparison, neutral pH is 7, and vinegar is around pH 2-3). This mild acidity comes from the fermentation process, which produces organic acids. So, while soy sauce isn’t as acidic as, say, lemon juice or vinegar, it’s acidic enough that you can taste a bit of that tartness balancing the saltiness. For most people, this isn’t a concern – the acidity is part of what makes soy sauce great for marinades (it can help tenderize proteins a little). If you have a very sensitive stomach or severe acid reflux, extremely acidic foods can be an issue, but soy sauce’s acidity is moderate. Using SANC in normal culinary amounts shouldn’t upset an average stomach. Its acidity is just one aspect of its complex flavor profile, contributing a slight tang that complements the savory umami.

Q16: How is SANC Low Sodium Soy Sauce made?

A: SANC Low Sodium Soy Sauce is made using a traditional brewing process with a modern twist. We start with soybeans and wheat that are fermented with a special koji (a type of mold starter) to break down proteins and starches. This mixture, called moromi, ferments in tanks for over six months, developing flavor. During this time, we play classical music by Mozart around the clock in the fermentation area – a unique step that encourages microbial activity and leads to a richer result. The long fermentation creates natural acids, alcohol, and lots of umami compounds. After aging, the moromi is pressed to extract the liquid soy sauce. For the low-sodium formula, we remove a portion of the salt after brewing (through a specialized process) and may blend in a bit of water or naturally brewed low-salt liquid to reach the desired sodium level, all while retaining the flavor. Finally, the soy sauce is pasteurized and bottled. The entire process is free of artificial accelerants – it’s patience, care, and a little Mozart that make SANC what it is!

Q17: Why is Mozart music used during fermentation?

A: Using Mozart’s music is our way of combining art with science in fermentation. Studies (and traditional brewers in some parts of Asia) have suggested that music, especially classical music with its rhythmic vibrations, can positively influence fermentation. The theory is that sound waves stimulate the yeast and beneficial bacteria, essentially “happy microbes” make better soy sauce! We chose Mozart for his calming yet dynamic compositions. During the 6-month fermentation, speakers play Mozart’s symphonies around the tanks. This isn’t just for fun – the vibrations help circulate the mixture and may increase enzymatic activity. The result is a more complex and mellow flavor profile in the final soy sauce. Think of it as serenading the soy sauce to perfection. While we can’t ask the microbes if they enjoy the tunes, the proof is in the taste. Our customers often comment that SANC soy sauce has a certain depth or “something special” to the flavor – and we believe the music is a key part of that. It’s a nod to tradition (some breweries in Japan and Korea use music) and an innovation that sets SANC apart. Plus, who wouldn’t want their food made with a little extra love and music?

Q18: What is the Total Nitrogen (TN 1.5) index, and why does it matter?

A: The Total Nitrogen (TN) index is a measure of the protein content in soy sauce, which directly correlates with its umami strength and quality. In soy sauce brewing, a higher TN means more amino acids (from proteins broken down during fermentation) are present – these amino acids, like glutamic acid, are what give soy sauce its savory umami taste. A cheap, chemically produced soy sauce might have a TN as low as 0.8–1.0, whereas high-end naturally brewed soy sauces have TN values above 1.3 or so. SANC Low Sodium Soy Sauce boasts a TN index of 1.5+, putting it in the category of very premium soy sauces. This high TN comes from using plenty of soybeans and giving them a long time to ferment and release proteins and amino acids into the sauce. Why it matters to you: TN 1.5+ indicates that SANC will have a deep, robust flavor – a little goes a long way. It’s essentially a quality stamp for soy sauce aficionados. So when you see TN 1.5 on our label, know that it translates to rich taste and high-grade soy sauce craftsmanship.

Q19: Where is SANC Low Sodium Soy Sauce made?

A: SANC Low Sodium Soy Sauce is crafted in South Korea, a country renowned for its fermentation traditions. Our production is based in the rural areas of Korea where the climate and environment are ideal for natural fermentation. In fact, the region has a long history of making ganjang (traditional Korean soy sauce) and other fermented foods. We combine these time-honored Korean brewing methods with a bit of modern innovation (like the music fermentation) to create SANC. Once brewed and aged in Korea, the soy sauce is bottled and distributed for the world to enjoy. So when you taste SANC, you’re tasting a product of Korean fermentation heritage. We like to think that the authenticity of its origin shines through in the flavor – it’s a truly traditional soy sauce made using local expertise, then shared globally.

Q20: What are some tips for using SANC Low Sodium Soy Sauce in my cooking?

A: Great question! Here are a few handy tips to get the most out of your SANC Low Sodium Soy Sauce:

• Start Small, Season to Taste: Because SANC has such a rich flavor, you might need less than you think. Start with a teaspoon or two in soups, sauces, or marinades, then taste and adjust. Remember, you can always add more, but it’s hard to take it out if you over-pour.
• Use as a Finishing Touch: Try drizzling a little SANC on a dish after cooking for a burst of flavor. For example, sprinkle some on roasted vegetables or grilled steak just before serving. The heat will release the aroma and give a lovely glossy finish.
• Marinate and Tenderize: Thanks to its acidity and enzymes, soy sauce makes a great base for marinades. Mix SANC with ingredients like garlic, ginger, citrus, or herbs to marinate meats and tofu. It will penetrate and help tenderize protein while injecting flavor.
• Balance Sweet and Savory: Add a splash of SANC to balance sweeter elements in a dish. If a stir-fry sauce or glaze is too sweet, or your tomato sauce is a bit flat, a dash of soy sauce can round out the taste. It’s all about that umami balance!
• Store Properly: Keep the bottle tightly sealed and refrigerated after opening to maintain its quality (as mentioned in our storage tips above). Good storage means your soy sauce will consistently perform in recipes with the same great flavor.

By incorporating SANC Low Sodium Soy Sauce into your cooking routine, you’ll discover new depths of flavor in familiar dishes. Don’t be afraid to experiment – it’s a versatile ingredient that plays well with others. Happy cooking and enjoy the symphony of flavors SANC brings to your kitchen!

• NATURALLY BREWED : +6 months of natural aging by fermentation system of soy sauce within the ground. It completes a deeper and richer flavor by applying the music fermentation method that plays classical music 24 hours everyday at the room.
• NO SYNTHETIC PRESERVATIVES : No pigment additives, No MSG added, Non - GMO - instead, it is filled with mineral water, which makes it very healthy.
• SPECIAL GRADE : TN 1.5 above, Optimum fermentation environment - Nature is in no hurry. Waiting with sincerity to make delicious soy sauce. An optimized fermentation curve that is not affected by external temperature and humidity for more than 180 days is created to create brewed soy sauce with excellent aroma and flavor. 
• VERSATILE for Korean, Japanese, Chinese food, barbecue, salad - It is soy sauce that adds a deep taste to the soup with its unique umami and salty taste. Drizzle this sauce on sashimi and sushi, use it as a dip sauce for dumpling and even as marinade.
•  EASY to use (in cooking) Umami(Savory), add a more flavor, add a soft salty taste - It's a secret of cooking that's delicious even if you just put it in. Shinangchon soy sauce is an easy-to-use and comes with a leak-proof bottle. Even if you don't cook often, but I often recommend you to have soy sauce to add flavor.

Ingredients: water, defatted soybean, wheat, salt, high-fructose corn syrup, spirits, oligosaccharide, honey, yeast extract, steviol glycoside, seedmalt