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.

Yes! We are proud to say that SANC uses 100% non-GMO Soy Beans. 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. 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.

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

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?

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.

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!

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!

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.

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.

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.