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Does your current soy sauce just taste...salty? Time for an upgrade.
Most bottles on the shelf are made with industrial yellow soybean grits, the scraps of the vegetable oil industry. They ferment fast, but they taste flat.
We start with whole, single‑origin Taiwanese black soybeans. High protein. Intact oils. Slow fermentation unlocks a deep, round umami with real complexity—so smooth, it's like fine wine.
"I'm addicted to the Silky and I think about it when I'm not eating it and I love it."
- Abi, 30s
📍New York
"It really is very tasty. It really does taste good. It actually is quite nice. I'm very impressed."
- Ting, 60s
📍 California by way of Shanghai
"My mom said the Classic reminded her of the soy sauce her mom made growing up in Korea."
- Chloe, 30s
📍 New Jersey
"Good."
- Professor Li, 60s
📍Massachusetts by way of Beijing
After trying the Silky. Same reaction he had after learning he was going to be a grandfather.