Awarded 2 stars by the The Guild of Fine Foods in 2023 Our soya sauce is pressed from non-GMO beans, planted in the fertile soil of Kaohsiung in Southern Taiwan, a rich agricultural area known for its sunshine and temperate climate. The soya beans are sowed in September and harvested in December and for the rest of the year, the farmers rotate different vegetable crops that best benefit the soil. The beans are then frozen and the soya sauce is pressed to order. The wheat used in the fermentation process is an heritage variety, naturally low in gluten. Commercially produced soya sauce is often pressed from the husks of soya beans from which the oil has been extracted.