打磨醬油:最後一步
經過一輪火入過程後, 用咗幾日 畀我嘅醬油進入Resting 狀態, 容許醬油慢慢沉澱, 將所有風味慢慢融合, 依家就到最精緻同埋最後一次過濾, 需要嘅物質慢慢過濾. 係, 你睇得冇錯佢真係一滴一滴咁樣過濾. 唔同大型工廠, 我係自家釀製, 用嘅工具 都係比較Old...
CINWAAN SOY SAUCE
打磨醬油:最後一步
The Final Touch!
醬油加溫殺菌
Soy Sauce pasteurization
天氣開始變得越來越熱喇!黃金海岸嘅陽光熱情,同我哋嘅醬油一樣,都越嚟越活躍啦
The Heat is On! And So is Our Soy Sauce Mash
踏入新征途:200升木桶醬油
Let's get the work started.
醬油之旅:從試驗到木桶
Crafting Soy Sauce: From Trials to Barrels
澳洲 .第一瓶
First Bottle in Aus
第二及第三輪醬油 Tasting
First Press Soy Sauce Round 2 & 3 Tasting
喺澳洲第一批醬油,我哋終於做咗首次Official Tasting。
First batch soy sauce taste test.
淺灣醬油喺澳洲第一次「初壓製」
The First Press: Unveiling my First batch of Soy Sauce in Australia
"頭抽"係人都識!你有冇聽過 "二抽", "三抽"?
Have you ever heard of "二抽"(Yi Chau) 2nd extracted and "三抽" (Sam Chau)3rd extracted soy sauce?