Taiwan traditional fermentation: The whole process of making black sauce consist of sifting, rinsing, soaking, steaming black beans, making Koji, tossing Koji, cleaning Koji, adding salt, putting into earthen jars, and sunbathing.After 365 days fermentation, Infuse with glutinous rice to make the paste with unique sweetness, which suits for traditional Taiwanese food. Adhering to the artisan spirit of 'pride in taste,' crafting a rich, everlasting essence.