There are three key steps in the making of Pun Chun’s soy sauce:
1. 5-Day fermentation
2. 3-Month natural brewing under the Sun to breakdown proteins into amino acids
3. Filtration and sanitization
The container used during the natural brewing process is very important because it affects the protein breakdown process and hence the taste of the end product – Soy Sauce. The traditional earthenware is used in Pun Chun to provide good ventilation and an evenly heat conduction within the vat, so each soybean may undergoes the same conditions.